Empty My Fridge
Pesto Pasta Salad
Ingredients
- Pasta350 g
- Salt4 tsp
- Pinenuts2 tbsp
- Basil2 cups
- Garlic1
- Parmesan cheese½ cups
- Black pepper¼ tsp
- Extra virgin olive oil7 tbsp
- Mayonnaise2 tbsp
- Cherry tomato250 g
- Baby bocconcini220 g
- Arugula1 cup
Instructions
- Bring 3 litres of water to the boil with 1 tablespoon of salt. Cook the pasta for the packet time plus 1 minute. Drain, rinse under cold water, shake off excess water well, and let it cool and dry completely.
- Blend all the pesto ingredients in a tall jug until fairly smooth but still with some visible green bits, not chunks.
- Put the pasta in a bowl and scrape in the pesto. Add the mayonnaise and toss well.
- Gently toss in the bocconcini and tomatoes, then the rocket, just until dispersed.
- Transfer to a serving bowl, scatter with basil leaves if using, and serve.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoParmesan cheesePastaCherry tomatoPine nutArugula
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