Pesto Pasta Salad

Introduction

Pesto Pasta Salad is a vibrant and flavorful dish that combines the fresh taste of basil pesto with tender pasta and delightful mix-ins. This dish is not just a side; it can be a main course or a fantastic option for potlucks and gatherings. With its bright colors and rich flavors, Pesto Pasta Salad is sure to be a hit among family and friends.

Why Make This Recipe

Making Pesto Pasta Salad is a great idea for many reasons. First, it is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings. The ingredients are simple and readily available, which allows you to whip up this dish without much fuss. Additionally, this salad is highly customizable. You can adjust the ingredients to suit your taste or what you have on hand. The combination of pasta, fresh vegetables, and delicious pesto sauce makes this salad a wholesome and satisfying meal option.

How to Make Pesto Pasta Salad

Making Pesto Pasta Salad is a straightforward process. Let’s break it down into easy steps.

Ingredients

350g / 12oz spiral pasta (fusilli or other choice, about 3 ½ cups)
1 tbsp salt (for cooking pasta)
2 tbsp pinenuts (toasted, or substitute with walnuts, cashews, or almonds)
2 cups (tightly packed) basil leaves
1 small garlic clove (minced)
½ cup parmesan (finely grated)
½ tsp cooking/kosher salt
¼ tsp black pepper
7 tbsp extra virgin olive oil (or a mix of grapeseed and olive oil)
2 tbsp mayonnaise (S&W or Hellman’s)
250g (1 heaped cup) cherry tomatoes, cut in half
220g / 7oz baby bocconcini (drained and cut in half)
1 cup (tightly packed) baby rocket/arugula leaves (about 40g)
½ tsp cooking/kosher salt
Small basil leaves (optional garnish)

Directions

Cook Pasta: Start by bringing 3 liters of water to a boil. Add the salt and cook the pasta following the packet instructions plus one extra minute. Once cooked, drain it in a colander and rinse it under cold water. Make sure to shake off excess water and let it cool and dry completely.
Make Pesto: In a tall jug that fits a stick blender, combine the basil leaves, toasted pinenuts, minced garlic, parmesan, cooking salt, black pepper, and extra virgin olive oil. Blend the mixture until it is smooth but still has some visible bits of basil.
Toss Salad: Place the cooled pasta in a bowl. Scrape in the pesto, add the mayonnaise, and toss well to combine. Gently add the bocconcini and cherry tomatoes, tossing lightly. Finally, add the rocket/arugula leaves and toss just until mixed.
Serve: Transfer the salad into a serving bowl. If desired, scatter small basil leaves on top for garnish. Serve and enjoy!

How to Serve Pesto Pasta Salad

Pesto Pasta Salad can be served warm or cold, making it versatile for different occasions. It pairs well with grilled meats or can be a star on its own. For a complete meal, serve it with crusty bread or a green salad.

How to Store Pesto Pasta Salad

If you have leftovers, you can store Pesto Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You may want to add a little extra olive oil before serving if it seems dry after storage.

Tips to Make Pesto Pasta Salad

Toast the pinenuts for a richer flavor.
Use fresh basil for the best taste.
Adjust the ingredients according to your preferences—add other vegetables or proteins as you like!

Variation

You can modify this dish by adding cooked chicken or shrimp for extra protein. Feel free to experiment with different types of pasta or other greens.

FAQs

Can I make the pesto ahead of time?
- Yes, you can prepare the pesto in advance and store it in the fridge for up to a week.
Is there a gluten-free option?
- Absolutely! Simply substitute the regular pasta with gluten-free pasta.
Can I freeze Pesto Pasta Salad?
- It’s best to eat it fresh. However, you can freeze the pesto separately and make the salad fresh later.