Introduction
Discover a delicious pasta salad recipe that combines the fresh flavors of homemade pesto with the wholesome goodness of spiral pasta. Perfect for a casual meal or a festive gathering, this dish serves as a standout option on any dining table. Easy to prepare, this salad is a delightful mix of textures and tastes that will surely wow your family and friends.
Detailed Ingredients with measures
350g / 12oz spiral pasta (fusilli or other of choice, approximately 3 1/2 cups)
1 tbsp salt (for cooking pasta)
PESTO (NOTE 1):
2 tbsp pinenuts (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 cooking/kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or a mix of 50/50 grapeseed/olive oil)
PASTA SALAD:
2 tbsp mayonnaise (S&W or Hellman’s; Note 2)
250g (1 heaped cup) cherry tomatoes (cut in half)
220g / 7 oz baby bocconcini (drained and cut in half; Note 3)
1 cup (tightly packed) baby rocket/arugula leaves (40g)
1/2 tsp cooking/kosher salt
Small basil leaves (optional garnish)
Prep Time
Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: About 10 minutes
Total Time: Approximately 25 minutes
Yield: Serves 4 to 5 as a meal or 8 to 10 as a side dish (or more if part of a larger banquet)
Detailed Directions and Instructions
Cook Pasta
Bring 3 liters of water to a boil and add 1 tablespoon of salt. Add the spiral pasta and cook for the time indicated on the pasta packet plus 1 minute. Once cooked, drain the pasta in a colander and rinse it under cold water. Shake off any excess water and allow the pasta to cool completely and dry.
Pesto Preparation
In a tall jug that can accommodate the head of a stick blender, combine 2 tablespoons of toasted pinenuts, 2 cups of tightly packed basil leaves, 1 small minced garlic clove, 1/2 cup of finely grated parmesan cheese, 1/2 teaspoon of cooking/kosher salt, and 1/4 teaspoon of black pepper. Blitz the mixture with the stick blender until it is relatively smooth, ensuring there are still some visible green bits—avoid creating a purée.
Toss Ingredients
Transfer the cooked pasta into a large bowl and scrape the prepared pesto into the bowl. Add 2 tablespoons of mayonnaise and toss the mixture well. Gently add the halved bocconcini and cherry tomatoes, and toss again just to distribute these ingredients. Finally, add 1 cup of tightly packed baby rocket/arugula leaves and toss lightly to combine.
Serve
Transfer the pasta salad into a serving bowl. If desired, scatter small basil leaves on top as a garnish. Serve immediately.
Notes
Pesto
Homemade pesto is highly recommended for optimal flavor, but if you must use store-bought, aim for just under 1 cup. Selecting a refrigerated version is preferable for freshness.
Mayonnaise
The purpose of the mayonnaise is not to create a creamy texture but rather to add moisture and prevent the salad from drying out. If you prefer to omit mayonnaise, substitute with an additional 2 tablespoons of olive oil.
Baby Bocconcini
Baby bocconcini refers to small, soft mozzarella balls that are mildly flavored and not overly salted. They are ideal for inclusion in pasta salads, particularly with pesto.
Leftovers
Leftover pasta salad can be stored in the refrigerator for up to 2 days. Note that it may lose its vibrant green color over time. For best results, keep it in a very airtight container to preserve color as much as possible. Always allow the salad to come to room temperature before consuming to enhance flavor and improve pasta texture.
Cook techniques
Cooking Pasta
Bring 3 liters of water to a boil, adding salt to enhance flavor. Cook the pasta according to the package instructions, plus an additional minute for extra tenderness. After cooking, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Ensure to shake off excess water and let it cool completely.
Making Pesto
In a tall jug, combine toasted pine nuts, basil leaves, minced garlic, finely grated parmesan, kosher salt, and black pepper. Use a stick blender to blitz the mixture until it’s smooth but still contains small visible bits of herbs. Avoid over-blending to maintain texture.
Tossing Ingredients
In a large bowl, place the cooled pasta and add the prepared pesto and mayonnaise. Toss the pasta well to ensure everything is evenly coated. Gently add the bocconcini and halved cherry tomatoes, mixing carefully to maintain the integrity of the ingredients. Finally, fold in the baby rocket or arugula lightly to distribute without mashing.
Serving
Transfer the mixed pasta salad into a serving bowl. If desired, scatter small basil leaves on top for garnish. Serve immediately for the best flavor and texture.
FAQ
Can I use a different type of pasta?
Yes, you can substitute spiral pasta with any pasta of your choice, such as penne, rotini, or farfalle.
Is it necessary to toast the pine nuts for the pesto?
Toasting the pine nuts enhances their flavor and provides a nuttier taste to your pesto, but you can skip this step if you’re short on time.
What can I use instead of parmesan cheese?
If you need a dairy-free option, nutritional yeast can be used for a cheesy flavor. Alternatively, use a similar hard cheese like pecorino.
Can I make the pasta salad ahead of time?
Yes, the pasta salad can be made a day in advance. Keep it in an airtight container in the refrigerator, and let it come to room temperature before serving for the best flavor.
What if I don’t want to use mayonnaise?
If you prefer not to use mayonnaise, you can substitute it with an additional 2 tablespoons of olive oil to help keep the pasta moist.
Conclusion
This vibrant pasta salad combines the fresh flavors of basil pesto, creamy bocconcini, and juicy cherry tomatoes, making it a delightful dish for any occasion. It’s perfect as a light meal or a side dish for gatherings. The combination of textures and tastes, along with the ease of preparation, makes this recipe a standout for pasta lovers.
Suggested Variations
Roasted Vegetable Addition
Add roasted bell peppers, zucchini, or asparagus for a smoky flavor and added nutrients.
Protein Boost
Include grilled chicken, shrimp, or chickpeas for additional protein to make the salad more filling.
Citrus Zing
Incorporate lemon zest or a splash of lemon juice for a refreshing citrus flavor.
Nutty Cravings
Mix in some toasted nuts, such as almonds or walnuts, for an added crunch and depth of flavor.
Herb Infusion
Try adding other herbs like parsley or mint alongside basil for a more complex flavor profile.
Pasta Alternatives
Substitute spiral pasta with whole wheat, gluten-free, or lentil pasta for different dietary needs.
Cheese Varieties
Experiment with different cheeses like feta, goat cheese, or blue cheese to change the salad’s flavor.
Seasonal Modifications
Adapt the salad to seasonal vegetables, like adding peas in spring or roasted butternut squash in autumn.
