Pesto pasta salad
fromrecipetineats.comwww.recipetineats.com/pesto-pasta-salad
Recipe video above. Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking "darn it, I should have just followed the recipe!".PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
Ingredients
Instructions
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.
Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.
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.
Serve - Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!
Nutrition
- Calories
- 663 kcal
- Carbohydrate Content
- 57 g
- Protein Content
- 21 g
- Fat Content
- 40 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 27 mg
- Sodium Content
- 2114 mg
- Fiber Content
- 3 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 24 g
- Serving Size
- 1 serving
