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Pesto Pasta Salad Recipe

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4.9 from 604 reviews

A vibrant and fresh Pesto Pasta Salad combining al dente fusilli, a homemade basil pesto, creamy bocconcini, and juicy cherry tomatoes, tossed with a touch of mayonnaise and fresh rocket leaves for a delightful, easy-to-make meal or side dish.

Ingredients

Scale

Pasta

  • 350g / 12oz spiral pasta (fusilli, or other of choice, approximately 3 1/2 cups)
  • 1 tbsp salt (for cooking pasta)

Pesto

  • 2 tbsp pine nuts, toasted (alternatively walnuts, cashews, or almonds)
  • 2 cups tightly packed fresh basil leaves
  • 1 small garlic clove, minced
  • 1/2 cup finely grated parmesan cheese
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 7 tbsp extra virgin olive oil (or a 50/50 blend of grapeseed and olive oil)

Salad

  • 2 tbsp mayonnaise (S&W recommended, else Hellman’s)
  • 250g (1 heaped cup) cherry tomatoes, cut in half
  • 220g / 7 oz baby bocconcini, drained and cut in half
  • 1 cup tightly packed baby rocket/arugula leaves (about 40g)
  • 1/2 tsp cooking/kosher salt
  • Small fresh basil leaves (optional, for garnish)

Instructions

  1. Cook Pasta: Bring 3 litres of water to a boil with 1 tablespoon salt. Add the pasta and cook according to the packet instructions plus an additional minute for perfect al dente texture. Drain the pasta in a colander and rinse under cold water to cool it completely. Shake off any excess water thoroughly and let it dry fully.
  2. Prepare Pesto: In a tall jug just large enough for your stick blender, combine the toasted pine nuts, basil leaves, minced garlic, grated parmesan, salt, black pepper, and olive oil. Blitz using the stick blender until the pesto is fairly smooth but still retains some visible green bits for texture—do not over-blend into a green smoothie.
  3. Toss Salad: Transfer the cooled pasta to a large bowl and mix in the prepared pesto thoroughly. Add the mayonnaise and toss well to combine evenly. Gently fold in the halved bocconcini and cherry tomatoes, tossing just enough to distribute them throughout. Finally, add the baby rocket/arugula leaves and toss lightly to disperse evenly.
  4. Serve: Move the salad to a serving bowl and garnish with optional small fresh basil leaves if desired. Serve immediately or chilled for a refreshing pasta salad.

Notes

  • To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
  • The mayonnaise adds creaminess and helps bind the salad ingredients nicely.
  • Ensure bocconcini is well drained and patted dry before adding to avoid making the salad watery.
  • This salad can be served chilled or at room temperature, ideal for summer picnics or as a light lunch.
  • Substitute other nuts like walnuts or cashews if pine nuts are unavailable.

Keywords: pesto pasta salad, basil pesto, fusilli pasta salad, summer salad, vegetarian pasta salad, bocconcini tomato salad

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