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Pasta Salad With Pesto And Greens (RecipeTinEats)

5 servings


30 minutes

total time


350g spiral pasta (fusilli, or other of choice, 3 1/2 cups)

1 tbsp salt (, for cooking pasta)

2 tbsp pinenuts (, toasted, sub walnuts, cashews, 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 50/50 grapeseed/olive oil)

2 tbsp mayonnaise (S&W, else Hellman's, Note 2)

250g (1 heaped cup) cherry tomatoes, cut in half

220g/ 7 oz baby bocconcini (, drained, 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)


Cook pasta - Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.

Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.

Toss - Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.

Serve - Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!


Serving Size



663 kcal

Total Fat

40 g

Saturated Fat

8 g

Unsaturated Fat

24 g

Trans Fat

0.01 g


27 mg


2114 mg

Total Carbohydrate

57 g

Dietary Fiber

3 g

Total Sugars

3 g


21 g

5 servings


30 minutes

total time
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