Pesto pasta salad
My pesto pasta salad rules are simple – don’t skimp on pesto, don’t be shy with olive oil, cook the pasta beyond al dente and add the smallest dab of mayonnaise to give it a touch of luxe as well as improving leftovers.
Ingredients
- 350 G spiral pasta fusilli, or other of choice, 3 1/2 cups
- 1 tbsp tbsp salt for cooking pasta
pesto
- 2 tbsp pinenuts toasted (sub walnuts, cashews, almonds)
- 2 cups cups tightly packed basil leaves
- 1 small garlic clove minced
- ½ cups cup parmesan finely grated
- ½ tsp cooking/kosher salt
- ¼ 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
- 250 g 1 heaped cup cherry tomatoes cut in half
- 220 g baby bocconcini drained, cut in half
- 40 G tightly packed baby rocket/arugula leaves
- ½ 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!
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!)
1. 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!
2. 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.
3. Baby bocconcini – small, soft mozzarella balls. They have a mild flavour, ie not salted. Fabulous in pasta salads, especially with pesto pasta salad!
4. 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
this recipe is sponsored by Mediterranean Supermarket