Creamy Pesto BLT Pasta Salad (Print Version)
# Ingredients:
01 -
340 grams gluten-free pasta, any preferred shape
02 -
240 millilitres mayonnaise
03 -
15 millilitres olive oil
04 -
2.5 millilitres kosher salt
05 -
120 millilitres basil pesto
06 -
90 grams fresh baby spinach, chopped
07 -
25 grams fresh basil leaves, chopped
08 -
8 strips bacon, cooked and chopped
09 -
300 grams cherry tomatoes, sliced in half
# Instructions:
01 -
Cook the gluten-free pasta in a large pot of salted boiling water according to package instructions. Drain and allow to cool.
02 -
In a large mixing bowl, whisk together mayonnaise, olive oil, basil pesto, and kosher salt until the mixture is smooth and fully combined.
03 -
Add the cooled pasta to the bowl with the creamy pesto dressing. Gently toss to coat the pasta evenly.
04 -
Fold in the sliced cherry tomatoes, cooked and chopped bacon, chopped fresh basil, and chopped baby spinach. Mix until all ingredients are thoroughly blended.
05 -
Serve immediately at room temperature or chill in the refrigerator for 1 hour before serving.
# Notes:
01 -
For best flavour and texture, chill the pasta salad for at least 1 hour before serving.