Pesto Pasta Salad
676kcal
Ingredients
- 150 g fusilli pasta
- 100 g cherry tomatoes halved
- 100 g boccatini or mozzarella pearls
- 400 g tin of chickpeas drained and rinsed
- 1 tablespoon Greek yogurt
- 20 g arugula rocket
- Salt to taste
- Fresh basil leaves to garnish
Pesto Ingredients
- 20 g / 2 cups fresh basil leaves
- 3 tablespoon extra virgin olive oil
- 1 garlic clove
- 20 g / ⅓ cup Pecorino or vegetarian Parmesan
- 2 tablespoon pine nuts
- Salt and pepper to taste
Method
- Make the pesto: Place all of the pesto ingredients except for the olive oil in a food processor or blender and blitz until combined. Add the olive oil and pulse until you have a fairly smooth texture (pesto is best with a bit of texture left in it!).20 g / 2 cups fresh basil leaves, 3 tbsp extra virgin olive oil, 20 g / ⅓ cup Pecorino or vegetarian Parmesan, 2 tbsp pine nuts, Salt and pepper, 1 garlic clove
- Cook the pasta: Once cooked according to package instructions, drain the pasta in a colander and rinse under cold water to cool rapidly - this prevents the pasta from cooking any further and turning mushy in your salad.150 g fusilli pasta
- Add the pasta, cherry tomatoes, arugula, mozzarella/boccatini, chickpeas, pesto, and Greek yogurt to your mixing bowl. Add salt and pepper to taste. Toss the salad together until the ingredients are fully coated in the pesto and Greek yogurt mixture.100 g cherry tomatoes, 100 g boccatini or mozzarella pearls, 400 g tin of chickpeas, 1 tbsp Greek yogurt, 20 g arugula, Salt
- Add the basil leaves to garnish and serve.Fresh basil leaves
Nutrition
Serving1gCalories676kcalCarbohydrates69gProtein30gFat32gSaturated Fat9gPolyunsaturated Fat20gCholesterol37mgSodium1225mgFiber13gSugar9g
Notes
Store in an airtight container in the fridge for up to 3 days. It may dry out slightly over time - just mix in a splash of olive oil or lemon juice before serving.