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Pesto Pasta Salad
nibbleboard.com/recipes/pesto-pasta-salad
Ingredients
Pasta
- 1 tbsp salt (for pasta water)
Pesto
- 2 cups tightly packed fresh basil leaves
- 2 tbsp pine nuts, toasted
- 1 small garlic clove
- ½ cup finely grated parmesan
- ½ tsp salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil
Salad
- 2 tbsp mayonnaise
- 250g (1 heaped cup) cherry tomatoes, halved
- 220g (7oz) baby bocconcini, halved
- 1 cup tightly packed baby arugula (40g)
- ½ tsp salt (for seasoning salad)
Garnish
- Small basil leaves for garnish (optional)
Instructions
- Bring a large pot of water to a rolling boil with 1 tablespoon of salt. Cook fusilli for the packet time plus 1 extra minute — you want it slightly softer than al dente since it firms up as it cools.
- Drain pasta in a colander and rinse under cold running water until completely cool. Shake off excess water well, then spread on a clean towel or tilt the colander to drain for a few minutes.
- Toast pine nuts in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3 minutes. Watch closely — they burn fast.
- Place basil, toasted pine nuts, garlic, parmesan, salt, pepper, and olive oil in a tall jug. Blitz with an immersion blender until mostly smooth with a few visible green flecks — not a green smoothie, but not chunky either.
- Add cooled pasta to a large bowl. Scrape in all the pesto and add the mayonnaise. Toss thoroughly until every spiral is coated.
- Add halved cherry tomatoes and bocconcini. Toss gently to distribute evenly without crushing the cheese.
- Scatter arugula over the top and fold through with a few gentle turns — you want the leaves dispersed but not wilted from over-handling.
- Season with the remaining ½ teaspoon salt, taste and adjust. Transfer to a serving bowl and scatter with small basil leaves.
Nutrition per Serving
539Calories
27gProtein
10gCarbs
45gFat
Chef Tips
- Cook the pasta one minute past al dente — it firms up as it cools, and slightly softer pasta absorbs pesto better.
- The mayo isn't optional: it acts as an emulsifier that stops the pesto from drying out and separating in the fridge. You won't taste it, but you'll notice if it's missing.
- Swap pine nuts for toasted walnuts, cashews, or pepitas if you're avoiding tree nuts or watching the budget.
- Make the pesto up to 3 days ahead and press plastic wrap directly onto the surface to prevent browning.
- For a protein boost, toss in shredded rotisserie chicken or a drained can of white beans.
Storage
Store in an airtight container in the fridge for up to 4 days. The basil color will darken slightly but the flavor stays great.