Sometimes, a dish comes along that just makes your taste buds sing in unexpected harmony, much like that surprise Taylor Swift album drop that had everyone buzzing last month. This pesto pasta salad is that kind of culinary magic—fresh basil, fragrant garlic, and nutty pine nuts come together in a vibrant symphony of flavors. Seriously, it’s like a little green hug in a bowl, perfect for those days when you want something light yet utterly satisfying.
Steps
- Cook the pasta slightly beyond al dente in salted water to ensure it remains soft when cooled, then rinse under cold water to remove excess starch and cool it completely.
- Blend basil, parmesan, pine nuts, garlic, and olive oil with a handheld stick blender until smooth for the pesto, allowing for better pasta coverage.
- Combine the cooled pasta with the prepared pesto and a small amount of mayonnaise to add creaminess without overwhelming the dish, ensuring it remains juicy.
- Gently mix in the halved cherry tomatoes and bocconcini, taking care not to crush the tomatoes too much.
- Finally, add the rocket or arugula, tossing lightly to distribute without letting the greens absorb all the pesto. Serve immediately or store for later.
Ingredients
- 2 tablespoons pinenuts (toasted; substitute with walnuts, cashews, or almonds)
- 2 cups fresh basil leaves (tightly packed)
- 1 small garlic clove (minced)
- 1/2 cup parmesan cheese (finely grated)
- 1/2 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
- 350g / 12oz spiral pasta (fusilli or other short pasta, about 3 1/2 cups)
- 1 tablespoon salt (for cooking pasta)
- 2 tablespoons mayonnaise (S&W or Hellman’s)
- 250g / 1 heaped cup cherry tomatoes (halved)
- 220g / 7 oz baby bocconcini (drained, halved)
- 1 cup baby rocket/arugula leaves (40g, tightly packed)
- 1/2 teaspoon cooking/kosher salt
- Small basil leaves (optional, for garnish)
Nutritional Values
Calories: 3315cal | Carbohydrates: 285g | Protein: 105g | Fat: 200g | Saturated Fat: 40g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 135mg | Sodium: 10570mg | Potassium: 1780mg | Fiber: 15g | Sugar: 15g | Vitamin A: 4690IU | Vitamin C: 70mg | Calcium: 1465mg | Iron: 10mg
FAQ
- Can I use store-bought pesto for the pasta salad?
- While homemade pesto is recommended for the best flavor, store-bought pesto can be used in a pinch. Opt for the refrigerated versions over shelf-stable ones for a fresher taste.
- Why should the pasta be cooked beyond al dente?
- Cooking the pasta until it’s softer than al dente ensures it maintains the perfect texture once cooled. Pasta tends to firm up when chilled, so this step helps prevent it from becoming too hard.
- What role does mayonnaise play in this recipe?
- A small amount of mayonnaise is used to enhance the creaminess and juiciness of the salad without making it overly creamy. It helps prevent the pasta salad from drying out, especially when stored as leftovers.
- How can I keep the pasta salad from becoming dry?
- Ensure you use a generous amount of pesto and include a small dab of mayonnaise. Additionally, you can add juicy elements like cherry tomatoes and bocconcini to maintain moisture.
- How long can I store leftover pesto pasta salad?
- Leftover pesto pasta salad can be stored in the fridge in an airtight container for up to two days. While it may lose some of its vibrant green color, it will remain flavorful and moist.
Tips
- Ensure you cook the pasta slightly beyond al dente to accommodate for the firming that occurs when it cools, resulting in a perfect texture when served cold.
- Mix the pasta with pesto and mayonnaise first to ensure even coating before gently adding other ingredients like tomatoes and bocconcini to prevent them from breaking apart.
- Use freshly made basil pesto for the best flavor, but if using store-bought, opt for the refrigerated version over shelf-stable options to maintain a fresher taste.
- Add a small amount of mayonnaise to enhance the creaminess and prevent the salad from drying out, especially when serving leftovers. If you prefer not to use mayonnaise, consider adding extra olive oil instead.
Equipment
- Handheld Stick Blender – Essential for making smooth pesto with less cleanup compared to a food processor.
- Tall Jug – A container just large enough to fit the head of a stick blender for making pesto.
- Colander – For draining and rinsing the pasta after cooking.
- Serving Bowl – For presenting the completed pesto pasta salad.
