Pesto pasta salad

recipe image

Pesto pasta salad served in tupperware and on a plate


  • 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


  • 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.

Recipe from Good Food magazine, August 2018

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