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

Pesto pasta salad

By
Rating: 5 out of 5.12 ratings
Rate
loading...
Magazine subscription – 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

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

Rating: 5 out of 5.12 ratings

Sponsored content