Pesto Pasta Salad
A fresh pesto pasta salad with pasta shells, cherry tomatoes and spinach, tossed in a homemade basil pesto with pine nuts, Parmesan, garlic and a squeeze of lime. Ready in 20 minutes and good warm or cold, so it's perfect for lunch boxes and picnics.
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Ingredients
Main ingredients
- 100 g Pasta (shells)
- 80 g Cherry tomatoes
- 1½ tbsp Parmesan cheese
- 10 g Spinach
- 20 g Pine nuts
- 10 g Basil
- ½ Lime
Seasonings and other
- ½ tbsp Cider vinegar
- 25 ml Olive oil
- ½ clove Garlic
- a pinch Salt
Instructions
- Cook the Pasta
Fill a large pot with water, add salt, and bring it to a boil. Add the uncooked pasta and cook according to the package instructions. Once cooked, drain the pasta and rinse it with cold water to cool it down. Transfer the pasta to a large bowl and toss it with vinegar and oil.
- Prepare the Pesto
In a blender or the cup of an immersion blender, combine: fresh basil leaves, pine nuts, grated Parmesan cheese, lime juice, garlic (minced). Add salt and pepper. Blend until smooth, adding olive oil if needed to reach the desired consistency.
- Assemble the Salad
Add the prepared pesto along with the remaining pasta salad ingredients to the bowl. Stir well to ensure everything is evenly coated.
- Serve
Enjoy the pasta salad fresh or refrigerate it for enhanced flavor. Just before serving, sprinkle freshly grated Parmesan cheese on top for the perfect finishing touch.
Tips for the best pesto pasta salad
- Rinse the cooked pasta with cold water so it stops cooking and doesn't clump.
- Toast the pine nuts in a dry pan for 2–3 minutes for a deeper, nuttier pesto.
- Keep a little pesto back and stir it in just before serving: pasta absorbs the dressing as it sits.
- Check the Parmesan: traditional Parmesan uses animal rennet. Use a vegetarian hard cheese if you're vegetarian.
Variations
- Vegan: replace the Parmesan with 1–2 tbsp nutritional yeast.
- More protein: add a can of white beans or chickpeas.
- Nut-free: use sunflower or pumpkin seeds instead of pine nuts.
- Extra veg: add rocket, cucumber, olives or roasted peppers.
Storing
Keeps 3 days in a closed container in the fridge. Stir in a splash of olive oil or extra pesto before serving.
Frequently asked questions
Can I make pesto pasta salad ahead?
Yes. It keeps 3 days in the fridge. Add fresh basil and a little extra pesto just before serving.
Should pesto pasta salad be served warm or cold?
Either. It's classic cold for picnics and lunch boxes, but also good warm straight after mixing.
Can I use store-bought pesto?
Yes. Use about 3–4 tablespoons per serving and add a squeeze of lime or lemon to freshen it up.
Which pasta is best for pasta salad?
Short shapes that hold sauce: shells, fusilli, farfalle or penne.
