Pesto Pasta Salad
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This is a slight variation on a classic Italian dish. It’s perfect for a quick lunch, and provides a taste of La Bella Vita, wherever you are. The mayo blends unbelievably well with the pesto to create a perfectly creamy and herby sauce.
Ingredients
- 350 g penne pasta
- 3 tablespoons pesto
- 4 tbsp Hellmann's Real Mayonnaise
- juice of 1 lemon
- 1/2 teaspoon ground black pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons pine nuts
Nutritional information
Amount per serving
Energy (kcal)
419kcal
Energy (kJ)
1752kJ
Protein (g)
14.3g
Carbohydrate incl. fibre (g)
68.0g
Carbohydrate excl. fibre (g)
64.5g
Sugar (g)
3.1g
Fibre (g)
3.6g
Fat (g)
9.9g
Saturated fat (g)
1.7g
Unsaturated fat (g)
6.9g
Monounsaturated fat (g)
4.0g
Polyunsaturated fat (g)
2.9g
Trans fat (g)
0.0g
Cholesterol (mg)
3mg
Sodium (mg)
138mg
Salt (g)
0.34g
Vitamin A (IU)
27IU
Vitamin C (mg)
7.3mg
Calcium (mg)
74mg
Iron (mg)
1.95mg
Potassium (mg)
275mg
Method
- 1 Cook the pasta until al dente following the instructions on the packet. For penne, around nine to eleven minutes usually does the trick.
- 2 Drain in a colander, tip the cooked penne into cold water, and then drain in the colander once again so that the penne cools.
- 3 Take the pine nuts, and toast on a non-stick frying pan on a medium high heat, using no oil.
- 4 Stir the pesto and Hellmann's Real Mayonnaise into the cool penne along with the lemon juice and black pepper.
- 5 Serve in a bowl, sprinkle with parmesan, and garnish with the toasted pine nuts.
- 6 Allow yourself a quick snooze.
Use whole-grain pasta instead of regular pasta