Pesto Pasta Salad
This Pesto Pasta Salad truly is the ultimate Summer Pasta Salad. Packed with Homemade Pesto, Mozzarella, Sun Dried Tomatoes and Pine Nuts, it's a total explosion of flavours.
Servings: 6
Cost: £2 / $2.50
Equipment
- Food Processor & Spatula (for pesto)
- Large Pot & Colander (for pasta)
- Large Mixing/Salad Bowl
- Salad Tossers
- Sharp Knife & Chopping Board
Ingredients
Pesto
- 2 small bunches of Fresh Basil (2oz/60g)
- 120ml / 1/2 cup Extra Virgin Olive Oil (see notes)
- 40g / 1/2 cup freshly grated Parmesan
- 4 tbsp Pine Nuts, optionally toasted (see notes)
- 1 small clove Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Pasta Salad
- 300g / 10.5oz Short Cut Pasta
- 125g / 4oz Cherry Mozzarella Balls, halved (see notes)
- 100g / 3.5oz Sun Dried Tomatoes, sliced
- 100g / 3.5oz Cherry or Baby Plum Tomatoes, quartered
- 75g / 3/4 cup Mixed Olives, halved
- 20g / 1/4 cup shaved Parmesan
- 2 tbsp Pine Nuts, optionally toasted
- 1/2 small Red Onion, very thinly sliced (see notes)
- Salt & Pepper, to taste
Instructions
- Add the pasta to salted boiling water and cook to packet instruction. Drain and rinse in cold water until completely cool. Give it a really good shake to drain away excess water.
- Meanwhile, add all of the pesto ingredients to a food processor and pulse until smooth, scraping down the sides once or twice if needed.
- Add the drained pasta to a large bowl alongside the pesto and the remaining ingredients. Toss well to combine, then check for seasoning and adjust if needed.
Video
Notes
a) Olive Oil - Make sure it's Extra Virgin Olive Oil, not just regular olive oil. Extra virgin has a much more intense flavour and is the classic addition in a pesto.
b) Toasted Pine Nuts - This is down to preference, but I do recommend using toasted pine nuts as they add more flavour. To toast the pine nuts pop them in a dry pan over very low heat and shake occasionally until they turn golden. Careful as they turn from perfectly toasted to char in seconds!
c) Cherry Mozzarella - If you can't find cherry mozzarella then tear up 4.4oz / 125g fresh mozzarella.
d) Red Onion - You'll want this very thinly sliced so it disperses through the salad. If you really don't like raw onion you can leave it out.
e) Storage - Cover and store in the fridge until needed. I recommend bringing it to room temp before serving. Do not heat in the microwave or the oil will separate and the mozzarella will melt. Pesto is always best served at room temp.
f) Extras and Optionals - If you're looking to fill out the pasta salad a little more then consider adding the following: Charred sweetcorn, roasted red peppers, arugula/rocket and artichokes all work well. Just don't go overboard or there won't be enough pesto to coat everything.
f) Calories - Per serving.
Nutrition
Calories: 427kcal | Carbohydrates: 27.98g | Protein: 15.44g | Fat: 30.04g | Saturated Fat: 4.592g | Polyunsaturated Fat: 6.299g | Monounsaturated Fat: 16.899g | Trans Fat: 0.082g | Cholesterol: 12mg | Sodium: 544mg | Potassium: 553mg | Fiber: 5.7g | Sugar: 5.43g | Vitamin A: 1700IU | Vitamin C: 7.4mg | Calcium: 350mg | Iron: 2.7mg