Pick & mix pesto pasta salad bar

family family friendly fussy eaters kids cooking pasta pesto salad

N/A

Source

Ingredients

400g of your favourite pasta (shells or butterflies work well)

3 tbsp olive oil

3 tbsp pesto

100g frozen peas , defrosted

100g sweetcorn from a can, drained (or use defrosted frozen sweetcorn)

290g pack baby mozzarella

100g cherry tomatoes , halved

50g pitted black olives , halved

3 spring onions , trimmed and chopped

Method

Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn’t stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.

Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.