Pesto Pasta Salad
Easy
4 servings
6 serves of veg
15m preparation
Ingredients
- 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
Method
- Cook pasta in a large saucepan according to directions on the packet. Drain and rinse in cold water and set aside.
- Place bocconcini cheese, tomatoes, cucumber and celery in a large bowl. Add cooled pasta, pesto sauce and pine nuts, toss to combine.
Alternatives
-
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
Acknowledgements
Reproduced with permission from the Fresh for Kids – Sydney Markets.
