Name: Pasta salad with chunky pesto dressing
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 1
Ingredients: 400g dried fusilli pasta; 200g green beans, trimmed, halved; 250g cherry tomatoes, halved; 1 large yellow capsicum, cut into 1cm cubes; 125.00 ml pitted kalamata olives; 250.00 ml firmly packed fresh basil leaves; 20g parmesan, roughly chopped; 1 small garlic clove, crushed; 56.88 gm extra virgin olive oil; 30.00 ml white wine vinegar; 40.00 ml pine nuts, toasted

Pasta salad with chunky pesto dressing

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Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

Elevate pasta salad with homemade pesto.

Ingredients:

400g dried fusilli pasta
200g green beans, trimmed, halved
250g cherry tomatoes, halved
1 large yellow capsicum, cut into 1cm cubes
125.00 ml pitted kalamata olives
250.00 ml firmly packed fresh basil leaves
20g parmesan, roughly chopped
1 small garlic clove, crushed
56.88 gm extra virgin olive oil
30.00 ml white wine vinegar
40.00 ml pine nuts, toasted

Instructions:

Boil pasta in a large pot of salted water according to package instructions until tender. Add beans for the last 3 minutes of cooking. Drain and rinse under cold water. Let cool for 10 minutes before transferring to a large bowl.
Prepare the Chunky pesto dressing by combining basil, parmesan, and garlic in a small food processor. Pulse until roughly chopped, scraping down the sides as needed. While the processor is running, gradually pour in the oil until well combined. Transfer the mixture to a bowl and gently mix in the vinegar and pine nuts. Season with salt and pepper to taste.
Combine tomato, capsicum, olives, and dressing with the pasta mixture, gently toss until well mixed. Serve.

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