Green Pesto Pasta Salad with Cherry Tomatoes and Rocket
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This vibrant variant follows the same cook-and-toss method as our mozzarella and olive pasta salad, but swaps the oil-and-vinegar dressing, mozzarella, peppers and olives for a basil, spinach and toasted pine nut pesto made silky with a little mayonnaise, finished with cherry tomatoes and peppery rocket.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 136 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 5 litres)
- colander
- large rimmed baking tray
- large bowl
- whisk or jam jar with a lid
- chopping board and knife
- food processor
- small frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 494 kcal |
| Protein | 13.2 g |
| Carbohydrate | 53.9 g |
| of which sugars | 3.6 g |
| of which free sugars | 0.2 g |
| Fat | 25.6 g |
| of which saturates | 4.1 g |
| Fibre | 3.3 g |
| Salt | 1.7 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
