Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Rocket Recipe
A vibrant and flavorful pesto pasta salad featuring fusilli pasta tossed with homemade basil pesto, cherry tomatoes, baby bocconcini, and fresh rocket. Lightly creamy with a touch of mayonnaise, this salad is perfect as a hearty main or a refreshing side, ideal for warm weather meals and gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Western
Ingredients
Pasta
- 350g / 12oz spiral pasta (fusilli, or other of choice, approx. 3 1/2 cups)
- 1 tbsp salt, for cooking pasta
Pesto
- 2 tbsp pine nuts, toasted (substitute walnuts, cashews, or almonds)
- 2 cups tightly packed fresh basil leaves
- 1 small garlic clove, minced
- 1/2 cup Parmesan cheese, finely grated
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed and olive oil)
Pasta Salad
- 2 tbsp mayonnaise (S&W preferred or Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, halved
- 220g / 7 oz baby bocconcini, drained and halved
- 1 cup tightly packed baby rocket/arugula leaves (about 40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves for garnish (optional)
Instructions
- Cook pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the pasta and cook according to the package instructions plus an additional minute. Drain in a colander and rinse under cold water to stop the cooking process. Shake off excess water well, then leave the pasta to fully cool and dry.
- Prepare pesto: Place pine nuts, basil leaves, minced garlic, grated Parmesan, salt, pepper, and olive oil into a tall jug just large enough for a stick blender. Blitz until fairly smooth, leaving some visible green bits without turning it into a completely smooth puree.
- Toss pasta with pesto and mayo: In a large bowl, combine the cooled pasta with the pesto and 2 tablespoons of mayonnaise. Toss well to coat the pasta evenly, ensuring the mayonnaise adds just a hint of creaminess and moisture.
- Add bocconcini and tomatoes: Gently fold in the halved bocconcini and cherry tomatoes, tossing lightly just to disperse without breaking up the cheese.
- Add rocket/arugula: Add the baby rocket leaves and toss gently to combine the greens evenly throughout the salad.
- Season and serve: Sprinkle 1/2 teaspoon of salt over the salad, toss lightly once more, then transfer the salad into a serving bowl. Garnish with small basil leaves if desired and serve chilled or at room temperature.
Notes
- Serves 4 to 5 as a meal or 8 to 10 as a side dish.
- Homemade pesto is highly recommended for superior flavor. If using store-bought pesto, use just under 1 cup and choose refrigerated over shelf-stable for best freshness.
- The mayonnaise is added for moisture and to prevent dryness, not to make the salad creamy. If you prefer to omit mayo, increase olive oil by 2 tablespoons.
- Baby bocconcini are small, soft mozzarella balls with a mild flavor that work beautifully in this salad.
- Leftovers keep well for up to 2 days in an airtight container refrigerated. The pesto may lose some vibrant green color, so bring to room temperature before serving to enhance flavor and texture.
