Pesto Pasta Salad {15 Minute Meal}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Pasta
- 340 g Sweetcorn (1x tin, drained)
- 260 g Baby mozzarella (150g drained)
- 1 Red onion (Finely chopped)
- 55 g Crispy bacon (Finely chopped or crumbled)
- 75 g Pesto
- 1 Lemon (Juice only)
- 125 g Yoghurt
- 30 g Pine nuts
Method
- Cook the pasta in salted water as per the pack instructions (approx 10 minutes).
- Meanwhile, prepare the rest of the ingredients.
- When the pasta has cooked, drain well. Rinse in cold water while itβs in the colander to cool it quickly. Be sure the pasta is as dry as possible.
- Add all of the other ingredients and mix well.