Introduction
This vibrant and flavorful pasta salad is the perfect dish for warm weather gatherings, picnic outings, or a light meal. The star of the show is the homemade pesto, blending the fresh taste of basil with toasted pine nuts, garlic, and Parmesan cheese. Tossed with spiral pasta, juicy cherry tomatoes, creamy bocconcini, and peppery baby rocket, this salad is both refreshing and satisfying. Let’s dive into the ingredients and the simple steps to create this delightful dish!
Detailed Ingredients with measures
For the Pesto:
– 2 tablespoons pine nuts, toasted (substitute with walnuts, cashews, or almonds)
– 2 cups tightly packed fresh basil leaves
– 1 small garlic clove, minced
– 1/2 cup finely grated Parmesan cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 7 tablespoons extra virgin olive oil (or a 50/50 mix of olive oil and grapeseed oil)
For the Pasta Salad:
– 350g (12 oz) spiral pasta (fusilli or other short pasta of choice, 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 and halved
– 1 cup tightly packed baby rocket (arugula) leaves (40g)
– 1/2 teaspoon kosher salt
– Small basil leaves (optional, for garnish)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4-6
Directions
1. Cook the Pasta:
– Bring 3 liters of water to a boil and add 1 tablespoon of salt.
– Add the pasta and cook for the time indicated on the package plus an additional minute to ensure it’s extra soft.
– Drain the pasta in a colander and rinse under cold running water to remove excess starch and cool it down.
– Shake off excess water and allow the pasta to fully cool and dry.
2. Prepare the Pesto:
– In a tall jug just large enough to fit the head of a stick blender, combine the toasted pine nuts, basil leaves, minced garlic, grated Parmesan, kosher salt, and black pepper.
– Pour in the extra virgin olive oil.
– Using the stick blender, blitz the mixture until it reaches a smooth consistency with some visible green bits, but no large chunks.
3. Assemble the Pasta Salad:
– Place the cooled pasta in a large mixing bowl.
– Add the prepared pesto and 2 tablespoons of mayonnaise to the pasta. Toss well to ensure the pasta is evenly coated.
– Gently mix in the halved cherry tomatoes and baby bocconcini, being careful not to crush the tomatoes.
– Add the baby rocket (arugula) leaves and toss just enough to disperse them throughout the salad without overmixing.
4. Serve:
– Transfer the pasta salad to a serving bowl.
– Scatter small basil leaves on top for garnish, if desired.
– Serve immediately or refrigerate until ready to serve.
Notes
– Cooking the pasta slightly beyond al dente ensures it remains tender when cooled, as pasta tends to firm up when chilled.
– The addition of mayonnaise adds a subtle creaminess and helps keep the pasta salad moist, even after refrigeration.
– For the best flavor, use freshly made basil pesto. If using store-bought, opt for one from the refrigerated section for a fresher taste.
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for optimal flavor and texture.
Detailed Directions and Instructions
Cook the Pasta
– Bring 3 liters of water to a boil and add 1 tablespoon of salt.
– Add the pasta and cook for the time indicated on the package plus an additional minute to ensure it’s extra soft.
– Drain the pasta in a colander and rinse under cold running water to remove excess starch and cool it down.
– Shake off excess water and allow the pasta to fully cool and dry.
Prepare the Pesto
– In a tall jug just large enough to fit the head of a stick blender, combine the toasted pine nuts, basil leaves, minced garlic, grated Parmesan, kosher salt, and black pepper.
– Pour in the extra virgin olive oil.
– Using the stick blender, blitz the mixture until it reaches a smooth consistency with some visible green bits, but no large chunks.
Assemble the Pasta Salad
– Place the cooled pasta in a large mixing bowl.
– Add the prepared pesto and 2 tablespoons of mayonnaise to the pasta. Toss well to ensure the pasta is evenly coated.
– Gently mix in the halved cherry tomatoes and baby bocconcini, being careful not to crush the tomatoes.
– Add the baby rocket (arugula) leaves and toss just enough to disperse them throughout the salad without overmixing.
Serve
– Transfer the pasta salad to a serving bowl.
– Scatter small basil leaves on top for garnish, if desired.
– Serve immediately or refrigerate until ready to serve.
Notes
Cooking the pasta slightly beyond al dente
– Ensures it remains tender when cooled, as pasta tends to firm up when chilled.
The addition of mayonnaise
– Adds a subtle creaminess and helps keep the pasta salad moist, even after refrigeration.
For the best flavor
– Use freshly made basil pesto. If using store-bought, opt for one from the refrigerated section for a fresher taste.
Leftovers
– Can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for optimal flavor and texture.
Cook techniques
Cooking Pasta
Boil water with salt, add pasta, and cook according to package directions plus an extra minute for softness. Drain, rinse with cold water, and allow to cool.
Making Pesto
Combine toasted pine nuts, fresh basil, minced garlic, grated Parmesan, salt, and black pepper in a tall jug. Add olive oil and blend until smooth, with some texture remaining.
Assembling Pasta Salad
Mix cooled pasta with pesto and mayonnaise, then gently fold in halved cherry tomatoes, bocconcini, and baby rocket for even distribution.
Garnishing
Transfer the salad to a serving bowl and add small basil leaves on top for decoration before serving.
FAQ
Can I substitute pine nuts in the pesto?
Yes, you can substitute pine nuts with walnuts, cashews, or almonds.
What type of pasta works best for this salad?
Short pasta such as spiral or fusilli is ideal for this salad.
How long can I store the leftover pasta salad?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Is it necessary to add mayonnaise to the pasta salad?
While it enhances creaminess and moisture, you can omit it if you prefer a lighter version.
Can I use store-bought pesto?
Yes, but for the best flavor, choose one from the refrigerated section rather than shelf-stable options.
Conclusion
This pasta salad with homemade basil pesto is a delightful and fresh dish that combines the flavors of aromatic herbs, creamy bocconcini, and juicy cherry tomatoes. Its versatility allows for various adaptations and makes it a crowd-pleaser for any gathering. Serve it chilled or at room temperature for the best experience, and enjoy the vibrant flavors that come together in this easy-to-make recipe.
Caprese Pasta Salad
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Vegetarian Quinoa Salad
Use quinoa as a base instead of pasta, mixing in the pesto and adding roasted vegetables for a nutritious variant.
Greek Pasta Salad
Incorporate feta cheese, olives, cucumbers, and red onions with the pesto pasta for a Mediterranean twist.
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Swap traditional pesto for sundried tomato pesto, giving the salad a rich, tangy flavor that pairs well with spinach and walnuts.
Asian Pesto Pasta Salad
Try using a basil and cilantro pesto with rice noodles, and add crunchy veggies like bell peppers and carrots for an Asian-inspired touch.
