Fresh Pesto Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
350g (12oz) spiral pasta (fusilli or other choice)
02 -
1 tablespoon salt for cooking pasta
→ Homemade Pesto
03 -
2 tablespoons toasted pinenuts (or walnuts, cashews, almonds)
04 -
2 cups tightly packed basil leaves
05 -
1 small garlic clove, minced
06 -
1/2 cup finely grated parmesan
07 -
1/2 teaspoon cooking/kosher salt
08 -
1/4 teaspoon black pepper
09 -
7 tablespoons extra virgin olive oil
→ Salad
10 -
2 tablespoons mayonnaise (S&W or Hellman's)
11 -
250g (1 heaped cup) cherry tomatoes, halved
12 -
220g (7 oz) baby bocconcini, drained and halved
13 -
1 cup tightly packed baby rocket/arugula leaves (40g)
14 -
1/2 teaspoon cooking/kosher salt
15 -
Small basil leaves for garnish (optional)
# Instructions:
01 -
Bring 3 litres of water to boil with salt. Cook pasta for packet time plus 1 minute. Drain, rinse under cold water, and let cool completely.
02 -
Blend all pesto ingredients in a tall jug using stick blender until mostly smooth but with some visible green bits remaining.
03 -
In a bowl, mix pasta with pesto and mayonnaise. Add bocconcini and tomatoes, toss gently. Add rocket/arugula and toss lightly to combine.
04 -
Transfer to serving bowl and garnish with basil leaves if using.
# Notes:
01 -
Serves 4-5 as main or 8-10 as side dish
02 -
Store-bought pesto from refrigerated section preferred over shelf-stable
03 -
Mayonnaise prevents drying out - can substitute with extra olive oil
04 -
Leftovers keep for 2 days in airtight container