Pasta salad with creamy pesto dressing – delicious as a side dish or a main-course salad.
This pasta salad with creamy pesto dressing is both very easy and genuinely good.
It is made with pasta, crisp bacon, sweetcorn, peas, cucumber, red onion, red pepper and creamy feta – tossed in a dressing of crème fraîche and pesto, seasoned with freshly squeezed lemon juice, salt and freshly ground pepper. Use whichever pesto you prefer – I have used a red pesto with sun-dried tomatoes, but green pesto or red pesto with peppers works just as well.
A simple but full-flavoured pasta salad that is fresh, substantial and pleasantly creamy.
The best part is how easily you can vary the salad according to what you have in the fridge. Use the vegetables you like or happen to have – and the salad keeps well in the fridge for a couple of days, making it ideal for dinner, lunch or the next day’s packed lunch.
Pasta salad for everything from barbecues to packed lunches
This pasta salad is an obvious choice for the summer barbecue table, where it can be served as a side or stand on its own as a main-course salad. It also works perfectly as a quick lunch or as part of a packed lunch – not least because it stays fresh and creamy, even the next day. A classic that always goes down well with children and adults alike.
Pasta Salad with Creamy Pesto Dressing
Ingredients
- 200 g bacon, diced
- 250 g pasta, dry weight
- 140 g sweetcorn, drained
- 175 g frozen peas, thawed
- 1/2 cucumber, diced
- 1 small red onion, thinly sliced
- 1 red pepper, diced
- 150 g feta, cubed
Dressing
- 300 ml crème fraîche ideally 9% fat; low-fat crème fraîche or soured cream works well
- 3-4 tbsp red pesto with sun-dried tomatoes
- 1-2 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
Method
- Fry the bacon in a frying pan until crisp, with a little oil if needed, and leave it to drain on a piece of kitchen paper.
- Meanwhile, cook the pasta according to the packet instructions, then rinse it in plenty of cold water. Leave it to drain in a sieve.
- Mix the ingredients for the dressing and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper.
- Put the pasta, vegetables, bacon and feta in a bowl, add the dressing on top and toss well to combine.
- Season to taste with salt and freshly ground pepper, and top the salad with a few microgreens or similar, if you like.
Nutrition
Premium
Hej Susanne her, jeg er meget vred efter den her forfærdelige mad oplevelse. Det smagte så grusomt, at jeg ikke kunne forstå det. jeg anbefaler slet ikke.
Hej Susanne
Øv, det lyder da som en helt usædvanligt traumatisk madoplevelse du har haft dig der – hold da op.
Heldigvis er smag forskellig – og opskriften er heldigvis faldet rigtig godt ud hos mange andre. Men man kan jo ikke ramme alles smagsløg.
Dbh Dianna
Super lækker, fået så mange roser for den
Hej Annette
Hvor er det bare dejligt at høre, tusind tak 🙂
Warm wishes, Dianna
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