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Lulu's tips for the perfect pesto pasta salad:

  • I like to cook the pasta until it's just al dente, then cool it quickly before tossing it with the pesto. It keeps the pasta firm and stops it soaking up too much dressing.
  • This salad is easy to adapt with whatever you have in the fridge. I'll often add mozzarella, preserved peppers, olives or toasted pine nuts to make it a little more substantial.
  • If I'm making it ahead, I'll keep back a little of the pesto and stir it through just before serving. The pasta naturally absorbs some of the dressing as it sits, so this helps freshen everything up.
  • I love serving pesto pasta salad alongside grilled chicken, salmon or sausages at a barbecue, but it's just as good packed up for picnics or an easy lunch the next day, just chill in an airtight container.
  • Try our recipe for classic homemade pesto to use in this dish. It's really worth making your own if you have the time.

Units:
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Nutrition: Per serving

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

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food magazine, August 2018

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A star rating of 4.5 out of 5.22 ratings
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