Description
A vibrant and fresh pesto pasta salad combining al dente spiral pasta with a homemade basil pesto, tender baby bocconcini, juicy cherry tomatoes, and peppery arugula, all tossed together with creamy mayonnaise for a deliciously creamy finish. Perfect as a light lunch or a flavorful side dish for any meal.
Ingredients
Scale
Pasta
- 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 (can substitute with walnuts, cashews, or almonds)
- 2 cups tightly packed basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan, finely grated
- 1/2 tsp kosher/cooking salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
Salad
- 2 tbsp mayonnaise (preferably S&W, otherwise 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 kosher/cooking salt
- Small basil leaves (optional garnish)
Instructions
- Cook pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the spiral pasta and cook for the time indicated on the packet plus an additional 1 minute to ensure it’s tender yet slightly firm. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off any excess water thoroughly and set aside to fully cool and dry before mixing.
- Prepare pesto: In a tall jug just large enough to fit a stick blender head, combine the toasted pine nuts, basil leaves, minced garlic, grated parmesan, 1/2 teaspoon salt, black pepper, and olive oil. Use the stick blender to blitz the mixture until fairly smooth, aiming for a consistency that has visible green flecks but no large chunks—think coarse pesto rather than a green smoothie.
- Toss salad: Place the cooled pasta into a large bowl and add the freshly made pesto. Add 2 tablespoons of mayonnaise and toss thoroughly to coat the pasta evenly with the dressing. Gently fold in the halved bocconcini and cherry tomatoes, tossing lightly just to distribute them without mashing. Finally, add the baby rocket/arugula leaves along with 1/2 teaspoon salt and toss gently just to disperse evenly throughout the salad.
- Serve: Transfer the tossed pesto pasta salad into a serving bowl. Optionally scatter small fresh basil leaves on top as a garnish. Serve immediately or refrigerate briefly if preferred chilled.
Notes
- To toast pine nuts, place them in a dry frying pan over medium heat, stirring frequently, until golden and fragrant—this enhances their flavor.
- Mayonnaise adds creaminess and richness, balancing the pesto’s sharpness. Use a good quality mayonnaise like S&W or Hellman’s for the best results.
- Bocconcini should be well-drained and dried to prevent the salad from becoming watery.
- The salad can be prepared a few hours in advance; just give it a gentle toss before serving.
- For a nut-free version, substitute pine nuts with extra parmesan or seeds such as sunflower or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta salad, basil pesto, bocconcini salad, cherry tomato pasta, Italian pasta salad, summer salad, vegetarian pasta recipe
