Pasta salad with basil pesto

Pasta salad with homemade pesto tastes good as a side dish for a barbecue, for lunch in the office or for a summer picnic. The healthy pasta salad with wholemeal pasta provides lots of energy and is the perfect alternative to the classic pasta salad.

You can find the recipe for a delicious pasta salad here.

Summer pasta salad: ingredients

For five servings you will need:

  • 500 g wholemeal pasta, variety of your choice
  • 2 Chilis
  • 800 g cherry tomatoes
  • 1 Zucchini
  • 5 tablespoons extra virgin olive oil
  • 3 cloves of garlic
  • salt and pepper
  • basil to garnish
  • Avocado
  • 1 handful of walnuts or pine nuts

For the basil pesto:

  • 35 g basil leaves
  • 20 grams of walnuts
  • 100 ml olive oil
  • 1 organic lemon (juice and grated zest)
  • salt to taste


Step by step:

  1. Wash the cherry tomatoes, cut in half and drizzle with 2 tbsp olive oil in a casserole dish. Crush the garlic cloves with the back of a knife and add to the casserole dish along with the tomatoes and chillies. Meanwhile, preheat the oven to 200 degrees and heat a large pot of water.
  2. Then bake the tomatoes for 25 minutes until they burst slightly. Remove from oven and allow to cool.
  3. Cook the noodles according to the packet instructions and then let them cool.
  4. Wash zucchini, dice, sauté lightly for one to two minutes and drizzle with 2 tablespoons of olive oil.
  5. Peel the baked garlic cloves and add to the pesto ingredients. Blend all ingredients for 2-3 minutes until smooth.
  6. Stir the tomatoes, zucchini and the finished  pesto  into the pasta, mix well and season with salt and pepper
  7. Just before serving, dice the avocado and add with fresh basil and  nuts  or cashews.


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