Recipe | Pesto Pasta Salad

Looking for an easy crowd-pleaser?

This pesto pasta salad is bright, fresh, and totally addictive. With cherry tomatoes, bocconcini, and a little mayo magic, it’s summer in a bowl—and it only gets better in the fridge. 🍃🍅 Give it a try!

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

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1. Cook Pasta- Bring water to a boil, add salt. Cook pasta until Al Dente. Drain in colander, rinse under cold water. Shake off excess water wellk, then allow to fully cool and dry.

2. 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.

3. 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.

4. Serve – Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!

Recipe Courtesy of Recipe Tin Eats | View Full Recipe Here