Pesto Pasta Salad
A vibrant and flavorful pasta salad featuring fresh basil pesto, creamy bocconcini, and juicy cherry tomatoes. A touch of mayonnaise lends subtle creaminess without making the dish heavy, while preserving texture and moisture for next-day enjoyment. Perfect as a light main or a refreshing side for gatherings.
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Ingredients
- 1 cup tightly packed baby arugula (rocket) leaves (approx. 40g)
- 2 tablespoons mayonnaise preferably S&W or Hellman’s
- 220 g 7 oz baby bocconcini, halved and drained
- 250 g heaped 1 cup cherry tomatoes, halved
- 350 g 12 oz spiral pasta such as fusilli (approx. 3½ cups)
- 1 tablespoon salt for boiling pasta
- Small basil leaves for garnish (optional)
- ½ teaspoon cooking or kosher salt
For the Pesto:
- ½ teaspoon cooking or kosher salt
- ½ cup finely grated parmesan cheese
- 2 tablespoons toasted pinenuts or substitute walnuts, cashews, almonds
- 2 cups tightly packed fresh basil leaves
- 7 tablespoons extra virgin olive oil or 50/50 blend with grapeseed oil
- ¼ teaspoon black pepper
- 1 small garlic clove minced
Instructions
- Bring 3 litres of water to a rolling boil and add the salt. Cook the pasta according to package instructions, plus one additional minute. Drain using a colander, rinse thoroughly under cold water, and shake off any excess moisture. Allow the pasta to fully cool and dry.
- To prepare the pesto, combine basil leaves, parmesan, toasted pinenuts, garlic, salt, pepper, and olive oil in a narrow container suitable for an immersion blender. Blend until mostly smooth—aim for a textured consistency with small green flecks rather than a completely uniform puree.
- Transfer the cooled pasta into a large mixing bowl. Spoon in the prepared pesto and add the mayonnaise. Toss thoroughly to coat all the pasta. Gently mix in the halved bocconcini and cherry tomatoes, stirring just enough to distribute evenly. Add the arugula and lightly fold through to incorporate.
- Transfer the salad to a serving dish and scatter with fresh basil leaves if using. Serve at room temperature for best flavor and texture.
Notes
Serves 4–5 as a main course, or 8–10 as a side dish. For larger gatherings, portion accordingly as part of a spread.
1. Pesto: Homemade pesto yields superior flavor. If using store-bought, opt for a refrigerated variety and use slightly less than 1 cup.
2. Mayonnaise: Not intended to create a creamy dressing; its role is to enhance moisture and extend freshness. If omitting, substitute with an additional 2 tablespoons of olive oil.
3. Bocconcini: These small mozzarella balls offer a mild flavor and soft texture, complementing the pesto and tomatoes well.
4. Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Note that the green hue may fade slightly. Always bring to room temperature before serving to revive flavor and texture.