Pesto Pasta Salad
Servings: 6 servings
Calories: 481kcal
This Pesto Pasta Salad recipe is the perfect summer side. It can be made ahead of time, it’s substantial and can be made even faster by using a store-bought pesto for when you’re really short on time. Laced with parmesan, toasted pine nuts and fresh basil, this is a salad you will want to make again and again!
Ingredients
HOMEMADE PESTO
- 60 g fresh basil leaves (you can substitute half with parsley for a fragrant, brighter pesto)
- 50 g freshly grated parmesan
- 50 g pine nuts, walnuts or macadamia nuts
- 1 garlic clove, freshly minced
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 125 ml extra-virgin olive oil (plus extra to store the pesto, see make ahead notes)
DRESSING
- 125 g homemade or store-bought pesto
- 60 ml olive oil
- 2 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
PASTA SALAD
- 300 g pasta (orecchiette, mafalde, fusilli, macaroni or penne)
- 1 tsp salt, for cooking the pasta
- 250 g cherry or grape (baby roma/plum) tomatoes, halved
- 60 g rocket (arugula) leaves
- 220 g baby bocconcini, drained and halved
- 75 g store-bought marinated capsicum (bell pepper) strips
- ¼ bunch basil, leaves picked
- 2 tbsp toasted pine nuts
- Freshly grated parmesan
Instructions
- Make the pesto – Place the basil leaves (and parsley if using), parmesan, nuts, garlic, salt and pepper into a food processor. Pulse for 5–10 seconds, scraping down the sides as needed until the mixture resembles fine crumbs.
- With the food processor running, slowly add the olive oil, scraping down the sides as needed, and blitz until smooth (see note 1).
- Store in an airtight container. The recipe makes approximately 250 g (1 cup) of pesto; see the storage instructions below in the make ahead notes.
- Make the dressing – Combine the dressing ingredients in a medium bowl and whisk well. Alternatively, place the ingredients in a jar, close the lid and shake until well combined.
- Cook the pasta – Cook the pasta in salted water according to the packet instructions, less 1 minute. Rinse under cold running water and drain. Set aside.
- Assemble the salad – In a large bowl, combine the pasta with the tomatoes, rocket, bocconcini and marinated capsicum. Pour in the dressing and toss to combine.
- Serve – Serve the pasta salad on a large platter. Top with the toasted pine nuts, sprinkle with parmesan and serve cold or at room temperature.
Notes
Note 1 – This homemade pesto recipe already includes a generous amount of seasoning but you can add more to taste. You can also add more olive oil if you prefer a looser pesto.
MAKE AHEAD
Pesto – Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container and drizzle the surface of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the surface, but it will be completely fine to eat. Top the pesto generously with olive oil each time after use. Freeze in ice-cube trays for up to 2 months. Thaw completely in the fridge overnight to use. Salad – This is the perfect salad to make ahead of time, ready for when you need it. Prepare the dressing as per the recipe and store it refrigerated in a jar, for up to 48 hours prior to use (do not dress the salad until you are ready to serve it). Prepare the pasta and have your remaining ingredients washed, cut and ready in separate containers or in reusable sandwich bags, refrigerated, for up to 48 hours. Once you are ready to serve, assemble the individual components on a platter or in a large bowl. The dressing may have separated. If so, whisk the dressing or give it a shake in a glass jar before tossing it through the salad and serving.LEFTOVERS
Salad – If I know I’m going to be making this pasta salad ahead of time, I follow the make ahead instructions above. However, leftovers can still be stored in the fridge in an airtight container for up to 2 days so there is no waste. I recommend removing the basil prior to refrigerating as it quickly blackens once it is dressed and refrigerated, but otherwise all of the other vegetables are quite hardy and last well, apart from losing a little bit of crispness and vibrance. Bring the salad out of the fridge at least 30 minutes prior to serving for best results.Nutrition Facts
Pesto Pasta Salad
Amount per Serving
Calories
481
% Daily Value*
Fat
27
g
42
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
31
mg
10
%
Sodium
914
mg
40
%
Potassium
371
mg
11
%
Carbohydrates
42
g
14
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
16
g
32
%
Calcium
270
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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