Fresh Pesto Pasta Salad Recipe | Simple Home Edit

Ingredients

• 2 cups (60 g) fresh basil leaves (you can substitute half with parsley for a fragrant, brighter pesto)
• ½ cup (50 g) freshly grated parmesan
• ⅓ cup (50 g) pine nuts, walnuts or macadamia nuts
• 1 garlic clove, freshly minced
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• ½ cup (125 ml) extra-virgin olive oil (plus extra to store the pesto, see make ahead notes)
• ½ cup (125 g) homemade or store-bought pesto
• ¼ cup (60 ml) olive oil
• 2 tbsp lemon juice
• ½ tsp sea salt flakes
• 300 g (10½ oz) pasta (orecchiette, mafalde, fusilli, macaroni or penne)
• 1 tsp salt, for cooking the pasta
• 250 g (9 oz) cherry or grape tomatoes, halved
• 2 cups (60 g) rocket (arugula) leaves
• 220 g (8 oz) baby bocconcini, drained and halved
• ½ cup (75 g) store-bought marinated capsicum (bell pepper) strips
• ¼ bunch basil, leaves picked
• 2 tbsp toasted pine nuts
• Freshly grated parmesan