Description
A vibrant and flavorful pesto pasta salad combining al dente spiral pasta with a fresh homemade basil pesto, creamy bocconcini, juicy cherry tomatoes, and peppery rocket leaves. Perfect as a light lunch or a side dish, this salad is quick to prepare and bursting with Mediterranean-inspired flavors.
Ingredients
Scale
Pasta and Cooking
- 350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
Pesto
- 2 tbsp pine nuts, toasted (alternatives: walnuts, cashews, almonds)
- 2 cups tightly packed basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan, finely grated
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed and olive oil)
Salad Assembly
- 2 tbsp mayonnaise (S&W recommended, else Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g / 7 oz baby bocconcini, drained and cut in half
- 1 cup tightly packed baby rocket/arugula leaves (about 40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves, optional for garnish
Instructions
- Cook pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the pasta and cook according to the package instructions plus an extra minute. Drain the pasta in a colander and rinse under cold water to stop cooking. Shake off excess water and leave it to fully cool and dry.
- Make pesto: In a tall jug just large enough to fit the head of a stick blender, combine pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil. Blitz with a stick blender until smooth but still with some visible green bits — avoid turning it into a completely homogeneous green paste.
- Toss salad: Place the cooled pasta in a large bowl, add the pesto and mayonnaise, and toss thoroughly to combine. Gently fold through the halved bocconcini and cherry tomatoes just to distribute them evenly. Add the baby arugula or rocket leaves and toss lightly to disperse.
- Serve: Transfer the salad into a serving bowl. Scatter with optional small basil leaves for garnish and serve immediately or chilled.
Notes
- Mayonnaise adds creaminess and helps bind the pesto to the pasta; if preferred, you can adjust the amount or omit for a lighter salad.
- To toast pine nuts, place them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- Bocconcini should be well drained to prevent the salad from becoming watery. Cut into halves for better distribution.
- For best flavor, use fresh basil leaves and high-quality extra virgin olive oil.
- This salad can be prepared a few hours in advance and chilled but is best served fresh to enjoy the vibrant flavors and textures.