Pesto Pasta Salad
User Reviews
5
4 reviews
Excellent
-
Prep Time
23 mins
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Cook Time
12 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
556 kcal
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Course
Main Course, Salad
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Cuisine
American
Pesto Pasta Salad
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
for the pasta salad:
- 8 oz fusilli pasta or bowties, 230g spiral
- 1 cup pesto from the recipe below or store-bought
- 6 lices prosciutto crudo 85g
- 20 grape tomato or cherry tomato
- arugula a handful
- 1/2 English cucumber
- 20 mozzarella cheese mini balls
- 1/4 cup Parmesan Cheese cut thinly with a vegetable peeler, shaved
- salt to taste
- black pepper to taste
for the lemony basil pesto:
- 3 basil leaves packed cups 45g
- 1/2 cup Parmesan Cheese 45g, grated
- 2 tablespoons pine nuts or almonds/walnuts
- lemon zest grated from 1
- 1 1/2 tablespoons lemon juice
- 1 clove garlic
- 1/3 cup olive oil 80ml
- salt to taste
- black pepper to taste
Instructions
- Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and let cool slightly. Add to a large bowl.
- Make crispy prosciutto: you can make it on the stovetop or in the oven. On the stovetop: heat some oil in a non-stick pan, when hot place the prosciutto slices (can't overlap) and cook over medium heat on both sides until browned and crispy. In the oven: preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, lay prosciutto slices in a single layer (can't overlap). Bake for about 12 minutes or until browned and crispy. Transfer to a plate (it will become more crispy while cooling).
- Make pesto: wash basil and gently pat dry the leaves. Add all the ingredients for the pesto except the olive oil into a food processor. Process until almost smooth. Add the olive oil and gently pulse until just combined (don't mix it at high speed). Season to taste with salt and pepper.
- Add pesto to pasta and toss to combine.
- Prepare other ingredients: Add cut in half tomatoes, cut in half mozzarella balls, sliced cucumbers, arugula, shaved parmesan cheese (sliced thinly with a vegetable peeler).
- Toss everything together. Season with salt, pepper, and lemon juice if needed.
- Crumble crispy prosciutto over the salad.
- Enjoy!
Notes
- This recipe for basil pesto has been developed specifically for this recipe. It would be too runny and too lemony to use, for example, on a toast. It works perfectly in this pasta salad recipe. If you'd like to try a more traditional pesto recipe, check out this recipe for basil pesto. You could also make parsley pesto (more affordable than basil pesto) or arugula pesto and use it in this recipe but you would need to make it more runny (add more olive oil) and lemony (add lemon zest and more lemon juice).
- This salad tastes good hot or cold.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
556kcal
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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