VNiceFood

The Pesto Pasta Salad I Make for Every Summer Potluck

The Pesto Pasta Salad I Make for Every Summer Potluck
Prep
15 min
Cook
15 min
Total
30 min
Serves
5
Calories
663 kcal
Protein
21.00 g
Carbs
57.00 g
Fat
40.00 g

Ingredients

  • 350 gspiral pasta (fusilli or other)
  • 1 tbspsalt (for cooking pasta)
  • 2 tbsptoasted pinenuts (sub walnuts, cashews, almonds)
  • 2 cupstightly packed basil leaves
  • 1 smallgarlic clove (minced)
  • 1/2 cupfinely grated parmesan
  • 1/2 tspcooking/kosher salt
  • 1/4 tspblack pepper
  • 7 tbspextra virgin olive oil (or 50/50 grapeseed/olive oil)
  • 2 tbspmayonnaise (S&W or Hellman's)
  • 250 gcherry tomatoes (cut in half)
  • 220 gbaby bocconcini (drained, cut in half)
  • 1 cuptightly packed baby rocket/arugula leaves
  • 1/2 tspcooking/kosher salt
  • —small basil leaves (optional garnish)

Instructions

  1. 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. 2

    Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz until pretty smooth, but with some visible green bits!

  3. 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. 4

    Serve - Transfer into a serving bowl. Scatter with basil leaves if using. Serve!