Pesto Pasta Salad Recipe
Pesto pasta salad is a quick to prepare and versatile dish that can be served for lunch, dinner or as a perfect BBQ side dish.
Servings: 6
Calories: 218kcal
Ingredients
- 400 g dried pasta
- 1 jar of store-bought pesto or about 200g of homemade basil pesto
- 100 g frozen peas
- 300 g cherry tomatoes halved
- 1/2 cucumber cubed
- Fresh basil leaves small handful
- 1 tbsp olive oil optional
- Mozzarella cheese balls optional
- Salt and pepper
Instructions
- Cook the pasta according to the instructions on the packet. Cook the pasta in some cold salted water. Only cook the pasta until it is al dente rather than too soft; this should be about 10 minutes.
- While the pasta is cooking, cook the frozen peas and prepare the other ingredients. Chop the cherry tomatoes and cucumber. Roughly shred the fresh basil leaves.
- Once the pasta has cooked, drain the pasta and transfer it to a large bowl. Stir in the basil pesto and the cooked peas. Leave it to cool to room temperature.
- When the pesto pasta has cooled down, stir in the remaining ingredients.
- Serve straight away or store covered in the fridge for up to 7 days.
Nutrition
Serving: 1 | Calories: 218kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 147mg | Fiber: 3g | Sugar: 3g
