Pesto pasta salad
Make it in the evening and it is even better the next day.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Pasta9 oz
- Basil pesto3 oz
- Corn kernels (can)1 can
- Bell peppers1 bell pepper
- Cucumber½ cucumber
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk, Tree nuts.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the pasta in a large pan of salted boiling water following the pack instructions. Drain, then run under the cold tap until cool and drain again well.9 oz pasta
- Drain the corn and chop the pepper and cucumber into small pieces.1 can corn kernels1 bell pepper½ cucumber
- Tip the pasta into a bowl and toss with the pesto until coated, then stir in the corn, pepper and cucumber. Divide between lunchboxes. It keeps in the fridge for 2 days.3 oz basil pesto
Toss the pasta in the pesto while it is still slightly warm so it soaks up the flavor.
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