0 from 51 votes
Pesto pasta salad
Recipe video above. Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking "darn it, I should have just followed the recipe!".PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
Prep Time
15 mins
Cook Time
15 mins
Servings: 5
Calories: 663 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
- 1 tbsp salt , for cooking pasta
Pesto (Note 1):
- 2 tbsp pinenuts , toasted (sub walnuts, cashews, almonds)
- 2 cups (tightly packed) basil leaves
- 1 small garlic clove , minced
- 1/2 cup parmesan , finely grated
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)
Pasta Salad:
- 2 tbsp mayonnaise (S&W, else Hellman's, Note 2)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g/ 7 oz baby bocconcini , drained, cut in half (Note 3)
- 1 cup (tightly packed) baby rocket/arugula leaves (40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves , optional garnish
Instructions
- Cook pasta - Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.
- Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.
- Toss - Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.
- Serve - Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!
Cup of Yum
Notes
- Serves 4 to 5 as a meal, or 8 to 10 as a side (or more, if this is part of a larger banquet!)
- Pesto - Homemade really is superior, but if you need to use store bought, use just shy of 1 cup. Try to get it from the fridge rather than aisle - fresher!
- Mayonnaise is not intended to make this a creamy pasta salad. It just adds "juiciness" and prevents it from drying out - because dry pasta salads is a pet peeve of mine! If you don't want to use mayo, add an extra 2 tablespoons of olive oil instead.
- Baby bocconcini - small, soft mozzarella balls. They have a mild flavour, ie not salted. Fabulous in pasta salads, especially with pesto pasta salad!
- Leftovers will keep well for 2 days though it does lose the vibrant green colour. Keep in the fridge in a very airtight container (this will preserve greenness as best as possible). Always bring to room temperature before eating, for best flavour and pasta texture.
- Nutrition per serving, assuming 5 servings.
Nutrition Information
Calories
663cal
(33%)
Carbohydrates
57g
(19%)
Protein
21g
(42%)
Fat
40g
(62%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
2114mg
(88%)
Potassium
356mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
938IU
(19%)
Vitamin C
14mg
(16%)
Calcium
293mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 663
% Daily Value*
| Calories | 663cal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 21g | 42% |
| Fat | 40g | 62% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 2114mg | 88% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 14mg | 16% |
| Calcium | 293mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.