Pesto pasta salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
5
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Calories
663 kcal
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Course
Main Course, Salad
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Cuisine
American
Pesto pasta salad
Description
This pesto pasta salad begins with spiral pasta cooked until tender and rinsed cold to stop cooking and cool. The pesto combines toasted pine nuts (or other nuts as substitutes), fresh basil leaves, minced garlic, finely grated parmesan, kosher salt, black pepper, and olive oil, blended to a mostly smooth but slightly textured sauce. The pasta is tossed in this pesto to coat each piece thoroughly.
Mayonnaise is added not to make it creamy but to add a light juiciness to prevent the salad from drying out. Halved cherry tomatoes and bocconcini cheese lend juiciness and mild creaminess, while arugula provides a mildly peppery green note and fresh texture. Garnishing with additional basil leaves enhances freshness and presentation.
This salad serves well as a side dish for summer meals or as a light lunch. It keeps best in an airtight container refrigerated, although the vibrant pesto green color diminishes after two days. Bringing it to room temperature before serving helps recover ideal flavor and texture. Store-bought pesto can be used in a pinch but fresh homemade pesto achieves a superior flavor balance.
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 pine nuts toasted (sub walnuts, cashews, almonds
- 2 cups (tightly packed) basil leaves
- 1 garlic minced, small clove
- 1/2 cup parmesan , finely grated
- 1/2 tsp kosher salt cooking 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 bocconcini cheese drained, cut in half (Note 3, baby
- 1 cup (tightly packed) rocket aka arugula leaves, 40g
- 1/2 tsp kosher salt cooking salt
- basil leaves optional garnish, small
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!
Notes
- This recipe serves 4 to 5 as a main or 8 to 10 as a side dish.
- Homemade pesto is preferred, but use just under 1 cup of refrigerated store-bought pesto if needed.
- Mayonnaise adds moisture and prevents dryness, but can be replaced by 2 extra tablespoons of olive oil if preferred.
- Baby bocconcini are small, unsalted mozzarella balls ideal for pasta salads.
- Keep leftovers in an airtight container in the fridge for up to 2 days; color may dull but flavor remains.
- Bring the salad to room temperature before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 663 kcal
% 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.
User Reviews
Overall Rating
5
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