Build your own pesto pasta salad

Rustle up this easy pesto pasta salad for the family. Customise it by adding your kid’s favourite veg

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 415
  • fat 20g
  • saturates 4g
  • carbs 43g
  • sugars 0g
  • fibre 4g
  • protein 13g
  • salt 0.1g


  • 400g farfalle pasta
  • 3 tbsp olive oil
  • 50g pine nuts
  • 5 tbsp pesto (see recipe, right and below, if you want to make your own)
  • 10 large basil leaves
  • ½ lemon, juiced and zested
  • 50g parmesan or vegetarian alternative, shaved
  • halved cherry tomatoes, drained sweetcorn, peas, rocket


  1. Cook the pasta following pack instructions, then drain and toss in 1 tbsp of the oil. Transfer to a large bowl and set aside to cool, tossing occasionally so it doesn’t stick.

  2. Toast the pine nuts in a dry frying pan over a low heat, constantly moving them for 4-5 mins until browned. When the pasta has completely cooled, toss through the pesto, toasted pine nuts, remaining olive oil, basil, lemon zest and juice, and the tomatoes, sweetcorn, peas and rocket, if using. Season, then scatter over the parmesan and serve.

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