Pesto Pasta Salad
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Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 364
- Carbs 38G
Ingredients
- 250 g cherry tomatoes halved
- low-calorie cooking spray
- salt and freshly ground black pepper
- 200 g small, dried pasta shapes (we used fusilli)
- 125 g mozzarella cut into 1cm cubes
- 25 g pine nuts
- 25 g rocket leaves
For the pesto dressing
- 1 small avocado stoned and peeled
- 30 g fresh basil
- 2 garlic cloves peeled
- juice of 1 lemon
- 25 g Parmesan cheese finely grated
- 2-3 tbsp water
- salt and freshly ground black pepper
Instructions
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Preheat the oven to 200°C fan. Scatter the cherry tomatoes on a baking tray and spray with low-calorie cooking spray. Season with salt and freshly ground black pepper, and roast for around 15 minutes.
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While the tomatoes roast, cook the pasta according to packet instructions (usually around 10-12 minutes in a pan of boiling water). When cooked, drain and rinse under cold running water to cool quickly. Drain thoroughly.
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Make the dressing by placing all the ingredients, except the water and salt and pepper into a blender or mini chopper. Blitz to a smooth dressing. Use a little water to thin down if needed. It should be the consistency of thick cream. Season to taste with salt and pepper.
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Place the drained pasta, cherry tomatoes, mozzarella, pine nuts and rocket in a mixing bowl. Add the dressing and gently toss together until well combined. Serve.