Cold pasta salad with tomatoes, bocconcini and basil dressing

ServesServes Serves 8 - 10 as part of a barbecue selection


  • 2 cloves garlic
  • 50g grated parmesan
  • 50g roasted pine nuts
  • salt and freshly ground black pepper
  • 100g basil leaves
  • extra virgin olive oil
  • 400g pasta, the kids’ favourite shapes,
  • bowties, fusilli a
  • 50ml olive oil
  • 50ml white balsamic vinegar
  • 220g bambini bocconcini
  • 1 punnet cherry tomatoes
  • 20 large kalamata olives, cut into slivers
  • extra basil leaves


  1. Peel and chop the garlic
  2. Place into the bowl of a food processor with the parmesan, pine nuts, salt and pepper
  3. Process until puréed
  4. Add a little olive oil to help it blend
  5. Add the basil leaves and process, while drizzling in some olive oil, until the mix is a rough paste
  6. Check seasoning, cover with a thin layer of oil and set aside
  7. Cook the pasta until aldente, drain, toss in the olive oil and vinegar and allow to cool
  8. Add the bocconcini, tomatoes and olives and dress with the pesto
  9. Toss and serve with a few basil leaves on top


Ingredient suggestion: Minenko Kalamata olives
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