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Pesto Pasta Salad

Pesto Pasta Salad with rotini pasta, cherry tomatoes, mozzarella, and basil
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A delicious and versatile pesto pasta salad that combines fresh flavors and can be served as a side dish or a main course.

Ingredients

Scale
  • 350g / 12oz spiral pasta (fusilli or other of choice, 3 1/2 cups)
  • 1 tbsp salt (for cooking pasta)
  • 2 tbsp pinenuts (toasted, can substitute walnuts, cashews, or 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 a mix of grapeseed and olive oil)
  • 2 tbsp mayonnaise (such as S&W or Hellman’s)
  • 250g (1 heaped cup) cherry tomatoes, cut in half
  • 220g / 7 oz baby bocconcini (drained, cut in half)
  • 1 cup (tightly packed) baby rocket/arugula leaves (40g)
  • 1/2 tsp cooking/kosher salt
  • Small basil leaves (optional garnish)

Instructions

  1. Cook pasta – Start by bringing 3 liters of water to a boil and add the salt. Cook the pasta according to the package directions plus one additional minute. Once done, drain the pasta in a colander and rinse it under cold water. After rinsing, shake off the excess water and allow the pasta to cool and dry fully.
  2. Pesto preparation – In a tall jug, combine the toasted pinenuts, basil leaves, minced garlic, grated parmesan, cooking salt, black pepper, and olive oil. Using a stick blender, blend the mixture until it is pretty smooth. Make sure there are still small bits of basil visible for added texture; it shouldn’t turn completely into a green smoothie.
  3. Combine ingredients – Place the cooled pasta in a large bowl. Scrape the pesto mixture into the bowl, followed by the mayonnaise. Toss the pasta well to ensure it’s fully coated with the pesto and mayonnaise. Now, gently add in the bocconcini and halved cherry tomatoes, tossing lightly just to combine. Finally, include the rocket or arugula leaves and toss once more gently.
  4. Serve – Transfer the pasta salad to a serving bowl. If you wish, scatter some small basil leaves on top for garnish. Your tasty pesto pasta salad is now ready to be served!

Notes

For best taste, use fresh basil and high-quality olive oil. The salad can be made ahead of time and refrigerated. Avoid freezing as the texture may not hold well.

Nutrition

Find it online: https://slicesync.com/pesto-pasta-salad-recipe/