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Vibrant pesto pasta salad with cherry tomatoes and basil on a rustic wooden table.
Alyssa

Pesto Pasta Salad

A delicious and creamy pesto pasta salad that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Sides
Cuisine: Western
Calories: 663
Ingredients Method Notes

Ingredients
  

  • 350 g spiral pasta (fusilli or other) (3 1/2 cups)
  • 1 tbsp salt (for cooking pasta)
  • 2 tbsp pinenuts (toasted, sub walnuts, cashews, almonds)
  • 2 cups basil leaves (tightly packed)
  • 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)
  • 2 tbsp mayonnaise (S&W, else Hellman's)
  • 250 g cherry tomatoes (cut in half)
  • 220 g baby bocconcini (drained, cut in half)
  • 1 cup baby rocket/arugula (tightly packed, 40g)
  • 1/2 tsp cooking/kosher salt
  • Small basil leaves (optional garnish)

Method
 

  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. 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. 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!

Notes

Homemade pesto is recommended, but store-bought can be used if necessary. Use refrigerated store-bought for better quality.