Basil Pesto Pasta Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
  • Basil Pesto
  • 1 bunch fresh basil leaves
  • ¼ cup almonds or pine nuts
  • 1 small garlic clove - peeled
  • 4 tablespoons good quality olive oil
  • ⅓ cup grated parmesan cheese
  • handful of fresh rocket leaves (optional)
  • Pasta Salad
  • 250 grams of spiral pasta
  • 350 grams garden tomatoes or cherry tomatoes, quartered and season with salt & pepper
  • 1 medium zucchini peeled and grilled on griddle pan then thinly sliced
  • 2 tablespoons of pine nuts lightly browned
  • ½ red capsicum thinly sliced
  • salt and pepper
  • shaved parmesan to serve
  1. Add all of the pesto ingredients to a food processor and pulse until combine
  2. Put a pot of water on to boil
  3. Add the pasta when the water is boiling and cook according to packet instructions
  4. Remove from heat and drain when cooked
  5. Stir through the basil pesto while the pasta is warm
  6. Add the remaining ingredients and stir to combine
  7. Season and top with fresh parmesan
  8. Serve cold
This dish may also be served warm
Add tuna or sliced grilled chicken to the salad for a more filling and non vegan meal
Recipe by A Fresh Legacy at