Pasta Salad with Pesto is a light refreshing yet filling main dish ideal for lunch, picnics and snacks. This vegetarian mixture uses the flavours of the fresh tomatoes, sun dried tomatoes, mozzarella and garlic to maximum effect. This fusilli dish has flavour, body and looks stunning. I know that when we are out and about a Tupperware box of pasta salad keeps everyone going. This dish is brilliant when the pasta is hot but make in advance and chill in the fridge if having later.
Pasta Salad with Pesto
A simple salad you can make in advance full of amazing flavours ana colours.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 2 People
Calories: 777kcal
Ingredients
Salad Ingredients
- 180 g fusilli
- 150 g green beans sliced
- 10 large plum tomatoes halved
- 10 medium sun dried tomatoes with oil
- 125 g mozzarella torn up
- 5 g rocket arugula
- salt
- ground pepper
Instructions
- Add a large saucepan of salted water to the stove and add a good pinch of salt. Put the lid on and turn the heat to high. Cook according to the packet instructions.180 g fusilli
- While the pasta is cooking its time to make the pesto. Add the basil leaves to a food processor along with the garlic and 3/4 of the pine nuts.25 g basil, 25 g pine nuts, 2 cloves garlic
- Season with salt and pepper and then blitz until roughly chopped. Add 3 – 4 tbsp of olive oil to the processor and blitz again until smoother. Add another 2 tbsp of oil and blitz again until nearly smooth. Pesto should a bit of body. Transfer the pesto to a bowl making sure to use a spatula to clean the sides and then add the grated parmesan cheese. Cover with clingfilm and keep in the fridge until ready to serve.salt, ground pepper, extra virgin olive oil, 30 g parmesan
- When the pasta is nearly done, add the green beans for the last 2 – 3 minutes. When cooked, drain into a colander and then place the pasta and beans under cold running water to stop them from cooking. Once cool, leave to drain fully.150 g green beans
- Add the pasta and green beans into a large serving dish and scatter both the tomatoes and the sun dried tomatoes over the top.10 large plum tomatoes, 10 medium sun dried tomatoes
- Add the mozzarella and a little drizzle of olive oil and gently mix together.125 g mozzarella
- Scatter the remaining pine nuts, rocket/arugula and add the pesto with a little garnish of basil.5 g rocket
Nutrition
Calories: 777kcal | Carbohydrates: 95g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 670mg | Potassium: 1631mg | Fiber: 11g | Sugar: 18g | Vitamin A: 4449IU | Vitamin C: 59mg | Calcium: 615mg | Iron: 5mg