Pesto pasta salad served in tupperware and on a plate

Pesto pasta salad

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(8 ratings)

Prep: 10 mins Cook: 12 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal420
  • fat19g
  • saturates10g
  • carbs49g
  • sugars5g
  • fibre6g
  • protein11g
  • salt0.3g


  • 400g mini pasta shapes
  • 200ml crème fraîche
  • 4 tbsp fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • ½ cucumber, cut into small cubes
  • 16 cherry tomatoes, cut into quarters, or halved
  • 200g frozen peas, cooked and chilled



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • handful basil leaves


  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.

  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.

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Comments, questions and tips

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YandR's picture
4th Aug, 2020
Good recipe for a bbq or side dish. I swapped cucumber for courgette. Ran out of Creme Friache used low fat Greek yogurt, used home made pesto.
25th May, 2020
There wasn’t any crème fraîche in the shops so I used cream cheese instead and it tasted great. Really simple and quick to make, would recommend.
26th Jun, 2019
Often make this to fill school and work packed lunches. It works well with the addition of chicken or ham, or both. Salmon is also good
Frantic Flapjack
17th Jun, 2019
This salad had good ingredients but did lack flavour. I swapped the cucumber for a yellow pepper. Maybe adding prawns or some feta would add some flavour.
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