Delicious and oh so simple, this Easy Pesto & Feta Pasta Salad is quick to make and sure to become a favourite.
I love simple dishes that are full of flavour without the fuss. This dish is exactly that, only six simple ingredients but it can become a family meal in under 20 minutes!
Such a quick and easy recipe, sure you could make some of it from scratch but sometimes quick is best!
The other reason I love this dish so much is it can be a side dish or a complete meal on its own! So versatile you can serve this as is, or add leftover protein such as chicken or tofu. The addition of olives, pinenuts, seeds or almonds would be lovely as well.
The ingredients are as follows
-
Pasta Spirals
-
Chilled Pesto Basil and Pinenut
-
Danish Style Feta
-
Edam Cheese
-
Traditional Mayonnaise
-
Cherry Tomatoes
-
Cracked Pepper
You can make your own pesto at home but it is so simple and cost effective to buy store bought, this one is lovely and smells divine.
Pesto is a combination of basil, oil, garlic and pinenuts, an absolutely divine combination.
You can omit the mayonnaise and cheese if you are dairy free. I just like adding the mayo to this dressing as it helps it go further and creates a lovely creamy dressing.
If you are a fan of salads be sure to check out some of my favourites here – simple and delicious using fresh ingredients and easy techniques.
This salad will keep well in the refrigerator if stored in an airtight container for up to three days.
Onto the recipe, my version of Pesto Pasta Salad
Easy Pesto & Feta Pasta Salad
Delicious and so simple, just six ingredients for a delicious Pesto & Feta Pasta Salad
Ingredients
- 400 grams Pasta Spirals
- 100 grams Countdown Pesto, Basil & Pinenut
- 100 grams Countdown Traditional Mayonnaise
- 30 grams Cheese, grated
- 30 grams Countdown Danish Style Feta
- 250 grams Cherry Tomatoes, halved
- 1/2 teaspoon Cracked Black Pepper
Instructions
- Bring a large saucepan of salted water to the boil and add the pasta spirals, cook for 8 minutes, drain well and rinse under cold water and set aside
- In a small bowl add the pesto, mayonnaise, grated cheese and cracked pepper and mix to combine
- Add the drained pasta to a large bowl or serving dish, pour over the pesto mixture, the halved cherry tomatoes and crumble half the feta.
- Stir gently with a large wooden spoon to fully combine.
- Crumble over the remaining feta and serve straight away or chill until ready to serve.
- Will keep for up to three days if stored in an airtight container in the refrigerator.
- Enjoy!
I hope you enjoy this recipe, be sure to let me know if you make it and what you think in the comments below!
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Happy Baking
Anna
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