Light Bites
Italian
ItalianPesto Pasta Salad
A cold pasta salad bound in basil pesto, ideal for lunchboxes and picnics. The basic uses jarred pesto, while the ultimate folds through a fresh hand-pounded pesto with burrata and toasted pine nuts.
Vegetarian
Better version
Better jarred pesto loosened with lemon, plus mozzarella and rocket.
Per serving£1.45
Total cost£5.80
Time27 min
Ingredients for 4
- 300 g bronze-die fusilli
- 130 g fresh basil pesto , from the chiller
- 125 g mozzarella pearls , drained
- 200 g vine cherry tomatoes , halved
- 50 g rocket
- 30 g Parmesan , shaved
- 1 lemon , juice only
- 2 tbsp extra virgin olive oil
- sea salt and black pepper , to taste
Method
- Cook the fusilli until al dente, drain and cool under cold water.
- Loosen the chilled pesto with the olive oil and lemon juice.
- Toss the pasta through the pesto until glossy.
- Fold in the mozzarella pearls and tomatoes, then season.
- Just before serving, fold through the rocket and top with shaved Parmesan.
Equipment
- large saucepan
- colander
- mixing bowl
The three ways, side by side
Budget
Jarred green pesto, value pasta and tinned sweetcorn.
Better
Better jarred pesto loosened with lemon, plus mozzarella and rocket.
Ultimate
Hand-pounded basil pesto, burrata, toasted pine nuts and orecchiette.
