That is, if you want a good one!
Because these address two pet-peeves I have about pesto pasta salads.
Firstly, the pesto pasta salad that doesnt actually taste much like pesto.
I like to make the pesto quite smooth for pasta salads, for better coverage.
Secondly, the dry pesto pasta salad.
Actually, thats a general pasta salad peeve.
Just because its a cold pasta, thats no excuse for dryness!
I resort to all sorts of tricks to keep things juicy.
And juicy add-ins, like roast vegetables, tomato etc.
(thismarinated vegetable pasta saladis a solid summer staple).
I like to make the pesto quite smooth for pasta salads, for better coverage.
Just 2 tablespoons of mayonnaise.
Homemade pesto
Heres what you need for the basil pesto.
Fresh basil leaves Abundant and excellent value during summer!
I like to make the pesto quite smooth for pasta salads, for better coverage.
Parmesan or, if you want to really go luxe, parmigiana reggiano.
Pine nuts sometimes, to change things up, I use walnuts, cashews or almonds.
Garlic Just a touch.
Because its raw, if you use too much it can be a little harsh, I find.
Pesto pasta salad ingredients
And heres what goes into my pesto pasta salad.
Pasta Any short shape your heart desires!
Shells, macaroni, wheels go wild!
I like to live life on the edge.
Just a dab of MAYONNAISE Not intended to make this a greasy mayo-laden pesto pasta salad!
It really makes a difference.
Prefer to skip it?Just add a little extra olive oil.
Bocconcini, cherry tomatoes My add-ins of choice, so its not just all pasta.
Love the combo of juicy tomato and the soft bites of bocconcini.
If you want to skip these, just add a little more pasta.
Or, use other add-ins of choice!
Rocket / arugula is great, love the hint of peppery freshness.
How I make pesto pasta salad
Simple but I do have a couple of tips!
Cook the pasta beyond al denteso its quite soft.
Because pasta firms up when it cools.
To the point of hard when refrigerated.
Pre-empt this by cooking pasta a little longer so its extra soft when hot = perfect texture when cool!
Prevent screen from sleeping
Tossing order Toss pasta, pesto and mayonnaise only first.
Then the bocconcini and tomato.
Less clean up than using a food processor and a better result.
Better coverage on the pasta.
Bonus:handheld sticks are far easier to clean than a food processor!
(Though you might use a food processor if you better directions in the recipe).
Cook pasta in salted waterper packet time plus 1 minute so its extra soft, as explained above.
Salted water is a must, else you will feel like your pasta salad is a little under seasoned.
Just in case youre wondering.
Drain well and cool.
Pesto & mayonnaise first Mix the pesto and mayonnaise through the pasta first.
Tomato & bocconcini next Then gently mix through the tomato and bocconcini.
We dont want to bash up the tomato too much.
Leafy greens last And lastly, toss through the rocket/arugula.
Just quickly, to disperse.
Dont mix too much else the rocket tends to get weighed down with pesto.
In other words the leafy greens hog the pesto, and we cant have that!
But in this one, the combination of using the right amount of pesto (generous!)
and just 2 tablespoons of mayonnaise prevents this pasta salad from drying out.
Take it to picnics, as a side dish for gatherings, or take it to work for lunch.
Such a great summer staple!
Hes not very loyal.
PS In case you have a burning desire to know its a hippo.
Theres no way you could sleep tonight without knowing what that slobbery waterlogged grey mass of fur is.
Now you’ve got the option to rest in peace.
Actually, on closer inspection, possibly not a hippo?
Any thoughts from animal experts much appreciated.
