Fresh, colourful and packed with flavour, this creamy pesto pasta salad combines crispy bacon, ripe avocado, sweet corn and juicy cherry tomatoes. If you’re using homegrown fruit, learn when to pick avocados for the best results before preparing the recipe. It’s ideal for barbecues, picnics, entertaining or an easy summer lunch.
The creamy pesto and mayonnaise dressing coats every spiral, while fresh basil, baby spinach and lemon juice balance the richness. Ready in around 35 minutes, this pesto pasta salad serves six and can be prepared shortly before your guests arrive.
Serves: 6
Preparation time: 20 minutes
Cooking time: 15 minutes
Pesto pasta salad ingredients
- 400 g spiral pasta
- 6 rashers streaky bacon
- 2 corn cobs, husks removed
- 250 g cherry tomatoes, halved
- 2 avocados, diced
- 2 cups baby spinach, roughly chopped
- ½ cup fresh basil leaves, roughly torn
- ¾ cup basil pesto
- ⅓ cup whole-egg mayonnaise
- 2 tablespoons lemon juice
- ⅓ cup finely grated parmesan
- Salt and freshly ground black pepper
- Lemon wedges, to serve
How to make pesto pasta salad
- Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Drain and rinse briefly under cold water, then set aside to cool completely.
- Meanwhile, cook the bacon in a frying pan over medium heat until golden and crisp. Transfer it to a plate lined with paper towel, then roughly chop.
- Cook the corn in the same frying pan for 6–8 minutes, turning regularly, until tender and lightly charred. Allow it to cool, then slice the kernels from the cobs.
- Combine the pesto, mayonnaise and lemon juice in a small bowl. Season with salt and freshly ground black pepper.
- Place the cooled pasta, corn, tomatoes, spinach, basil and parmesan in a large serving bowl.
- Add the creamy pesto dressing and toss gently until all the ingredients are evenly coated.
- Fold through most of the avocado and bacon. Top the pesto pasta salad with the remaining avocado and bacon just before serving.
Serving and storage tips
Serve immediately with lemon wedges, or cover and refrigerate until you’re ready to eat. Add the avocado shortly before serving to help keep it fresh and green.
Because this pesto pasta salad contains cooked pasta, bacon, mayonnaise and cut vegetables, keep it properly chilled when serving it at a barbecue or picnic and follow the two-hour/four-hour food safety rule. For the best flavour, colour and texture, enjoy it on the day it’s prepared.
