Pasta salads have long been the first choice for lunches, picnics and BBQ parties. Easy to make in advance, packed with lots of different vegetables and delicious to eat in any alfresco situation, our Summer Pesto Pasta features summer season favourites: fresh basil, green courgettes and juicy cherry tomatoes! Dressed with pesto instead of a more traditional mayonnaise-based salad dressing, this pesto pasta salad with mozzarella is sure to impress both as a vegetarian lunch or as a side dish at your next garden party!
Cook your pasta following instructions on the packet. Once cooked, run cold water through the pasta to cool it down and remove the starch (it will prevent the pasta from sticking together). Stir in a tbsp of olive oil and set the pasta aside.
In the meantime, preheat the oven to 220°C Fan. Line a large baking tray with baking parchment.
In a large bowl mix the courgette cubes with a tbsp of olive oil, a pinch of salt and pepper. Spread the courgette on a baking parchment in a single layer and place in the oven for 15 minutes. Once cooked leave the courgette cubes to cool down slightly.
Place the pasta, courgette, tomatoes, mozzarella, basil leaves, and pesto in a large bowl, and gently mix until all the pasta and vegetables are coated in pesto.
Scatter the spinach on the bottom of a serving bowl or individual bowls, then top it with summer pesto pasta salad and scatter the toasted pinenuts on top!
Any leftovers can be stored in an airtight container for up to 2 days.