Summer Pasta Pesto Salad

A simple, fresh salad the whole family can enjoy.


1 cup pesto (for homemade pesto, blend together: pine nuts, parmesan cheese, salt, pepper, garlic and a fresh bunch of basil, slowly adding in extra virgin olive oil until a good consistency)
500g San Remo Large Spirals pasta
2 balls of fresh mozzarella
250g baby Roma tomatoes
100g Kalamata olives


To begin, cook the San Remo Large Spirals in boiling water as per directions. Once cooked, drain the pasta and allow to cool.

Meanwhile, blend together pine nuts, fresh basil, parmesan, salt and pepper to taste, slowly adding olive oil until the pesto is at the desired consistency. Add pesto to the cooled pasta and mix to combine.

Chop baby Roma tomatoes and mozzarella, adding them to a large salad bowl with the pesto pasta. Add whole Kalamata olives. Toss salad to combine. Garnish with fresh basil leaves.

For a downloadable copy of this recipe, click here.