Rocket pesto pasta salad

Cooking Salads Rocket pesto pasta salad

Leftovers from this dish make a great work lunch for the next day.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free
  1. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Rinse under cold water. Drain. Set aside to cool.
  2. Meanwhile, using a small food processor, process rocket, basil, pistachios, garlic, parmesan and lemon juice until finely chopped. While motor is running, gradually add oil until smooth and combined. Season with salt and pepper.
  3. Place pasta, tomato, onion, bocconcini and olives in a large bowl. Add pesto. Toss to combine. Serve.

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375g dried spiral pasta
1 bunch rocket, trimmed, roughly chopped
1/2 cup fresh basil leaves
1/4 cup pistachio kernels, toasted
1 garlic clove, crushed
1/3 cup finely grated parmesan
1 tbsp lemon juice
1/3 cup olive oil
250g cherry tomatoes, quartered
1/2 small red onion, finely chopped
180g tub baby bocconcini, drained, halved
1/2 cup pitted kalamata olives, halved

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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