Ingredients
– 350g (12oz) spiral pasta (such as fusilli or other short pasta shapes)
– 1 tablespoon salt for cooking pasta
– 2 tablespoons toasted pine nuts (alternatively walnuts, cashews, or almonds)
– 2 cups tightly packed fresh basil leaves
– 1 small garlic clove, minced
– 1/2 cup finely grated parmesan cheese
– 1/2 teaspoon kosher or cooking salt
– 1/4 teaspoon black pepper
– 7 tablespoons extra virgin olive oil or a 50/50 mix of olive oil and grapeseed oil
– 2 tablespoons mayonnaise
– 250g cherry tomatoes, halved
– 220g baby bocconcini (small mozzarella balls), drained and halved
– 1 cup tightly packed baby rocket (arugula) leaves (approximately 40g)
– 1/2 teaspoon kosher or cooking salt
– Small basil leaves for garnish (optional)
Instructions
1-Bring 3 liters of salted water to a boil. Cook the pasta for the time specified on the package plus one additional minute to soften it slightly beyond al dente.
2-Drain the pasta and rinse under cold water to remove excess starch. Allow it to drain and cool completely.
3-Prepare the pesto by blending pine nuts, basil, garlic, parmesan, salt, pepper, and oil in a tall container with a handheld blender until smooth but retaining some texture.
4-In a large bowl, thoroughly mix the cooled pasta with the pesto and mayonnaise.
5-Gently fold in the bocconcini and cherry tomatoes carefully to avoid crushing the tomatoes.
6-Add the arugula leaves and lightly toss to distribute evenly while preventing them from soaking too much pesto.
7-Optionally, garnish with small basil leaves and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Cook pasta slightly softer than usual as it firms up when chilled.
🌱 Use freshly made pesto for best flavor, or choose refrigerated store-bought pesto.
🥄 Mayonnaise adds creaminess, especially helpful for leftovers; alternatively use extra olive oil.
💧Rinsing pasta removes stickiness.
🥗 Toss pasta with pesto and mayo before adding other ingredients.
🧊 Store leftovers airtight in fridge; consume within two days.
🌡 Allow leftovers to come to room temperature before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 663 kcal
- Sugar: 3 grams
- Sodium: 2114 mg
- Fat: 40 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 24 grams
- Trans Fat: 0.01 grams
- Carbohydrates: 57 grams
- Fiber: 3 grams
- Protein: 21 grams
- Cholesterol: 27 mg