Pesto Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Description
With homemade basil tahini dressing doing most of the work, this pesto pasta salad with tomatoes, avocado, and cheese is a great light meal.
Ingredients
- 300 grams (10.5 oz.) whole grain short pasta like fusilli
- 250 grams (1 ½ cups) cherry tomatoes halved
- 150 grams (5 oz.) mini bocconcini or vegan alternative a 300 gram (10.5 oz.) container or bag with water
- 1 medium ripe avocado diced
- Toasted pine nuts for topping optional
Pesto Vinaigrette
- 20 grams (¾ cup) fresh basil
- 1 clove garlic
- 3 tablespoons tahini
- Zest of a lemon
- 3 tablespoons lemon juice
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper to taste
- 100 ml (~⅓ cup) olive oil
Instructions
- Start by cooking the pasta in salted water according to package instructions. Add a minute on to the recommended cooking time if planning to refrigerate the pasta salad.300 grams (10.5 oz.) whole grain short pasta
- While the pasta is cooking, prepare the tomatoes, cheese, avocado, and pine nuts (if using). Set aside.250 grams (1 ½ cups) cherry tomatoes, 150 grams (5 oz.) mini bocconcini or vegan alternative, 1 medium ripe avocado, Toasted pine nuts for topping
- Make the vinaigrette. Add the basil, garlic, tahini, lemon zest and juice, salt, and pepper to a blending container or small blender. Mix until the basil has broken down. Note that it won't be fully smooth.20 grams (¾ cup) fresh basil, 1 clove garlic, 3 tablespoons tahini, Zest of a lemon, 3 tablespoons lemon juice, ¼ teaspoon sea salt, ¼ teaspoon black pepper
- Pour the olive oil into the pesto in a slow stream while blending, until fully incorporated and the vinaigrette is smooth. There should be no visible oil once fully mixed. Set aside.100 ml (~⅓ cup) olive oil
- Once the pasta is cooked, drain it and transfer to a large mixing bowl. Cool at room temperature for five minutes.
- Add the prepared tomatoes and avocado to the pasta, then pour the pesto dressing into the bowl. Mix well to coat the pasta, then add the cheese and mix again to distribute into the salad.
- Optionally top with pine nuts and extra basil leaves. Serve immediately for a warm salad, or let the salad rest for half an hour to serve at room temperature.
Notes
Bocconcini are mozzarella balls, and you want the mini or baby version for this. There are some good vegan alternatives (at least in north/west Europe) but you can also use a standard-sized vegan mozzarella and cut it into pieces instead.
Storage: keep in an airtight container in the refrigerator for up to two days, but note that the pesto will darken and brown over time. Bring to room temperature before serving.
Nutrition
Serving: 1 | Calories: 751kcal | Carbohydrates: 59g | Protein: 21g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 14mg | Sodium: 189mg | Potassium: 494mg | Fiber: 11g | Sugar: 5g | Vitamin A: 653IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.