Description
A refreshing and flavorful pesto pasta salad loaded with juicy tomatoes, creamy bocconcini, and peppery arugula – perfect for summer gatherings or a quick lunch.
Ingredients
Scale
- 350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
- 1 tbsp salt, for cooking pasta
- Pesto:
- 2 tbsp pinenuts, toasted (sub walnuts, cashews, 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 50/50 grapeseed/olive oil)
- Pasta Salad:
- 2 tbsp mayonnaise (S&W, else 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
- Cook pasta in boiling salted water according to packet directions. Drain and cool.
- To make pesto: Blend pinenuts, basil, garlic, parmesan, salt, and pepper in a food processor until fine. Slowly add olive oil while blending until smooth.
- In a large bowl, combine pesto with mayonnaise and mix well.
- Add cooked pasta and toss until coated.
- Add cherry tomatoes, bocconcini, rocket/arugula, and additional salt. Gently mix.
- Garnish with small basil leaves if desired. Serve cold or at room temperature.
Notes
Substitute pine nuts with other nuts if needed. Best served the day it’s made but leftovers keep well for a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: pesto pasta salad, summer salad, cold pasta, basil pesto, bocconcini