0 from 6 votes
Vibrant Summer Pesto Pasta Salad
Summer Pesto Pasta Salad is penne pasta, cherry tomatoes, mozzarella pearls (bocconcini), pine nuts, and dressed with basil pesto for caprese flavour!
Total Time
20 mins
Servings: 6 as a side
Calories: 276 kcal
Course:
Side Dish , Salad
Cuisine:
Australian
Ingredients
- 250 g dried pasta I used penne
- 250 g cherry tomatoes halved
- 200 g cherry bocconcini roughly torn
- 3 tablespoon pine nuts
- 6 thin slices prosciutto
- 1 tablespoon olive oil
- 1 cup fresh basil leaves optional
Pesto Dressing
- 3 tablespoon basil pesto
- 1 tablespoon olive oil
Instructions
- Cook pasta according to manufacturers' instructions.
- When pasta is cooked, drain and run under cold water to stop the cooking process, then mix through olive oil and set aside.
- While pasta is cooking, fry pine nuts (3 tbsp) in a small pan over low heat for 2-3 mins to toast lightly.
- Grill/broil prosciutto slices (6) until crisp, drain on paper/kitchen towel then tear/chop roughly into bite-sized pieces (or see my notes for my hack to cook it in the microwave!).
- In a large bowl, combine pasta, tomatoes, bocconcini, prosciutto, pine nuts and basil leaves (if using).
- For the dressing, combine basil pesto and olive oil then pour over salad and mix gently to combine.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- This is an easy salad to make ahead - just keep all your components separate in the fridge in airtight containers in until you want to serve it, and let the pasta come to room temperature before then combining everything to serve.
- I have used cherry tomatoes, but any kind of mini/baby tomatoes will do.
- Want to know how to get shatteringly crispy prosciutto in the microwave? Check out my simple hack!
- If you make your own basil pesto for this pasta salad recipe you won't regret it! It really does take this pasta salad to the next level. You can find a basil pesto recipe here - but if you decide to go the store-bought route, don't worry it's still a great tasting salad!
- Any leftover pesto I store in an airtight container in the fridge with a layer of oil floating on top to help it stay fresh.
- The timing for this recipe is for either pre-made or store-bought pesto.
Nutrition Information
Serving
0g
Calories
276kcal
(14%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 276
% Daily Value*
| Serving | 0g | |
| Calories | 276kcal | 14% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.