Pesto Pasta Salad
There's nothing better than a bowl of chilled pesto pasta salad during summertime. Enjoy my budget-friendly take on this yummy warm-weather recipe!
Servings: 5
Calories: 567kcal
Cost: £1.11
Ingredients
- 250 g cherry tomatoes, halved (£0.55)
- 500 g farfalle pasta (£0.95)
- 4-5 tbsp (heaped) jarred pesto (£1.25)
- Fresh basil, roughly chopped (£0.55)
- 125 g ball of mozzarella, cubed (£1.10)
- 120 g 1 bag rocket (£0.80)
- Juice of half a lemon, plus wedges to serve (£0.30)
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Salt & Pepper
Instructions
- Add your cherry tomatoes to your airfryer basket with a drizzle of extra-virgin olive oil and a pinch of salt and pepper. Shake to coat the tomatoes and cook in the airfryer for 10 minutes at 180°C.
- Meanwhile, cook your farfalle pasta according to packet instructions, seasoning the pasta water generously with salt. Reserve a mug full of pasta water before draining.
- Stir whilst hot, combine the pasta, pesto and two thirds of the fresh basil. Divide into meal prep containers and top with the air-fried tomatoes. Refrigerate once cool.
- When it’s time to eat, add a handful of rocket to a bowl and pour the pesto pasta into the bowl and toss to combine. Top with a serving of mozzarella cubes, a lemon wedge and pinch of salt and pepper.
Notes
- Use salted water for boiling pasta to prevent sticking and enhance flavor.
- Add rocket right before serving to avoid it getting soggy due to the pesto.
- Save a mug of pasta water to create a thicker sauce and bind the ingredients together.
- Store leftover pesto pasta salad without rocket to maintain freshness; add it just before eating.
Nutrition
Calories: 567kcal | Carbohydrates: 75g | Protein: 18g | Fat: 21g