The BBC Good Food logo
Pesto pasta salad served in tupperware and on a plate

Pesto pasta salad

By
A star rating of 4.4 out of 5.13 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal420
fat19g
saturates10g
carbs49g
sugars5g
fibre6g
protein11g
salt0.3g
Advertisement

Ingredients

  • 400g mini pasta shapes
  • 200ml crème fraîche
  • 4 tbsp fresh pesto
  • ½ cucumber , cut into small cubes
  • 16 cherry tomatoes , cut into quarters, or halved
  • 200g frozen peas , cooked and chilled
  • handful basil leaves

Method

  • STEP 1

    Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.

  • STEP 2

    When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Goes well with

Recipe from Good Food magazine, August 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content