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Fresh Pesto Salad
  • 4 cups cooked Pasta (butterfly, shells, spirals or penne shape)*
  • 200g bocconcini cheese (baby mozzarella)
  • 250g cherry tomatoes, sliced in half
  • 2 lebanese cucumber, sliced unpeeled into 1 cm cubes
  • 1 medium celery stalk, finely chopped
  • 3 tablespoons basil pesto sauce
  • 1/4 cup pine nuts
  1. Cook pasta in a large saucepan according to directions on the packet. Drain and rinse in cold water and set aside.
  2. Place bocconcini cheese, tomatoes, cucumber and celery in a large bowl. Add cooled pasta, pesto sauce and pine nuts, toss to combine.


  • Can be gluten free with simple swap such as gluten free pasta

Storage Suggestions

Store in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large saucepan
  • Large bowl
  • Colander



Reproduced with permission from the Fresh for Kids – Sydney Markets.

Nutrition Information

351g Quantity per serving Quantity per 100g
Energy 2915kJ 832kJ
Protein 26.5g 7.6g
Fat, total 30.0g 8.6g
— Saturated 9.0g 2.6g
Carbohydrate 72.3g 20.6g
— Sugars 3.8g 1.1g
Fibre 14.2g 4.1g
Sodium 241mg 68.9mg