RecipeCastle

The Pesto Pasta Salad I Make Every Week — 30-Min Summer Staple

The Pesto Pasta Salad I Make Every Week — 30-Min Summer Staple
Prep
15 min
Cook
15 min
Total
30 min
Serves
5
Calories
663 kcal
Carbs
57.00 g

Ingredients

  • 350 gspiral pasta (fusilli or other) ((3 1/2 cups))
  • 1 tbspsalt ((for cooking pasta))
  • 2 tbsppinenuts ((toasted, sub walnuts, cashews, almonds))
  • 2 cupsbasil leaves ((tightly packed))
  • 1 smallgarlic clove ((minced))
  • 1/2 cupparmesan ((finely grated))
  • 1/2 tspcooking/kosher salt
  • 1/4 tspblack pepper
  • 7 tbspextra virgin olive oil ((or 50/50 grapeseed/olive oil))
  • 2 tbspmayonnaise ((S&W, else Hellman's))
  • 250 gcherry tomatoes ((cut in half))
  • 220 gbaby bocconcini ((drained, cut in half))
  • 1 cupbaby rocket/arugula ((tightly packed, 40g))
  • 1/2 tspcooking/kosher salt
  • —Small basil leaves ((optional garnish))

Instructions

  1. 1

    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.

  2. 2

    Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz until pretty smooth, leaving some visible green bits.

  3. 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. 4

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