Rocket pesto pasta salad

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

Recipe «Rocket pesto pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.