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Creamy pesto pasta salad with fresh vegetables and herbs in a bowl

Pesto Pasta Salad

A vibrant and delightful dish that combines comforting pasta with aromatic homemade pesto, perfect for summer picnics or quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 350 g 350g / 12oz spiral pasta (fusilli or your choice) Cook pasta until al dente.
  • 1 tbsp 1 tbsp salt for cooking the pasta Enhances pasta flavor.
Pesto
  • 2 tbsp 2 tbsp pinenuts, toasted Can substitute with walnuts, cashews, or almonds.
  • 2 cups 2 cups fresh basil leaves, tightly packed Releases a fragrant aroma.
  • 1 small 1 small garlic clove, minced Adds a perfect punch of flavor.
  • 1/2 cup 1/2 cup parmesan, finely grated Adds a creamy and savory dimension.
  • 1/2 tsp 1/2 tsp cooking or kosher salt Balances flavors.
  • 1/4 tsp 1/4 tsp black pepper For a hint of warmth.
  • 7 tbsp 7 tbsp extra virgin olive oil Use a blend of grapeseed & olive oil for richness.
  • 2 tbsp 2 tbsp mayonnaise S&W or Hellman's recommended for creaminess.
Vegetables
  • 250 g 250g cherry tomatoes, cut in half Provides juicy bursts of sweetness.
  • 220 g 220g baby bocconcini, drained and halved Offers the perfect soft texture.
  • 1 cup 1 cup baby rocket/arugula leaves, tightly packed Adds a peppery note.
  • small Small basil leaves for optional garnish Adds a pop of color and flavor.

Method
 

Cook the Pasta
  1. Bring 3 liters of water to a rolling boil and add 1 tablespoon of salt.
  2. Cook the spiral pasta according to the packet instructions, adding an extra minute for al dente texture.
  3. Drain the pasta in a colander and rinse it under cold water to stop the cooking process.
  4. Shake off excess water and let it cool and dry completely.
Make the Pesto
  1. In a tall jug, combine the basil leaves, toasted pinenuts, minced garlic, grated parmesan, salt, and black pepper.
  2. Blitz all ingredients together until a smooth consistency is achieved, aiming for a pesto with some small, visible green bits.
Toss Everything Together
  1. In a large mixing bowl, add the cooled pasta and scrape in the freshly made pesto.
  2. Incorporate the mayonnaise and toss well to ensure every spiral is coated.
  3. Gently fold in the halved bocconcini and cherry tomatoes.
  4. Finally, add the baby arugula leaves and toss gently just to combine.
Serve
  1. Transfer the pesto pasta salad into a serving bowl.
  2. Scatter small basil leaves over the top if desired.
  3. Serve immediately, or let it rest for a bit for the flavors to meld beautifully.

Notes

For a more intense flavor, let the pesto sit for at least 30 minutes before mixing with the pasta. Add grilled vegetables or chicken for extra protein. For a vegan version, omit parmesan and use nutritional yeast.