An Australian nutritionist has shared her simple recipe for the ‘best’ pesto pasta salad, and said she brings it to ‘every barbecue’ or family and friend gathering.
‘This is my recipe for the best pesto pasta salad ever,’ Laura posted on TikTok.
‘It’s super fresh and easy to make.’
The recipe takes around 20 minutes to prepare and cook.
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An Australian nutritionist has shared her simple recipe for the ‘best’ pesto pasta salad, and said she brings it to ‘every barbecue’ or family and friend gathering (the pesto pasta salad pictured)
Laura Ford (pictured), from Melbourne, shared a video on TikTok revealing how she makes the delicious dish, and to replicate it at home you only need a few pantry staples
To replicate the dish at home, you’ll need to buy some risoni pasta, zucchini, frozen peas, olives, pesto, basil, mint and dill.
To finish and perfect the dish, you can add goat’s cheese, olive oil and some lemon juice.
The first step of making the salad is to cook 500 grams of risoni pasta for eight minutes.
Next, chop one zucchini and add it and two cups of frozen peas to the mixture before cooking for a further two minutes.
The first step of making the salad is to cook 500 grams of risoni pasta for eight minutes. You should then add the zucchini, frozen peas and pesto (process pictured)
How to make the ‘best’ ever pesto pasta salad
Laura shared her simple recipe (pictured) and said it’s fresh and delicious for a gathering
500 grams of risoni
One zucchini, thinly sliced into half moons
Two cups of frozen peas
Four tablespoons of dill, finely chopped
Four tablespoons of fresh mint, chopped
Five tablespoons of fresh basil leaves, chopped
1/2 a cup of olives, chopped
1/2 – 3/4 cup of extra Virgin olive oil
Juice of one lemon (or enough to taste)
Salt and pepper to taste
One jar of pesto
200 grams of goat’s cheese or marinated feta cheese, crumbled into large chunks
1. Start by cooking the risoni as per the instructions on the packet. Stir it often to prevent the risoni sticking together and to the bottom of the pan.
2. Two minutes before the risoni becomes al dente, add in your zucchini half moons and frozen peas and cook for a further two minutes.
3. Drain immediately, but reserve 1/2 a cup of the pasta water.
4. Add in your chopped dill, mint, basil, olives, extra Virgin olive oil, lemon juice and pesto.
5. Stir to combine.
6. Season with salt and pepper and finish by crumbling the goat’s cheese over the top.
The nutritionist added: ‘I think dill is such an under-rated herb but it goes so beautifully with pesto and makes this dish super fresh and herbaceous’ (the salad pictured)
‘Drain the risoni and then stir through one jar of pesto, half a cup of olives, four tablespoons of basil, four tablespoons of dill and four tablespoons of mint,’ Laura explained.
‘You can add 200 grams of goat’s cheese, olive oil and lemon juice to make it even tastier, and then stir it all together.’
The nutritionist added: ‘I think dill is such an under-rated herb but it goes so beautifully with pesto and makes this dish super fresh and herbaceous.
‘Feel free to adjust the amount of herbs/pesto/cheese to suit your tastes, but I love how the flavours of this dish all balance out.’
Hundreds who saw the simple dish said they thought it looked ‘incredible’ and they couldn’t wait to try it’ (the finished result pictured)
Hundreds who saw the simple dish said they thought it looked ‘incredible’ and they couldn’t wait to try it’.
‘This looks amazing!’ one commenter posted.
‘It looks so vibrant, love all those herbs,’ another added.
Source: Food Recipes and News