
This fresh pesto pasta salad is packed with tender farfalle, toasted pine nuts, Parmesan, and crisp vegetables for a bright, satisfying dish. It is quick to make, easy to customize, and perfect for lunch, picnics, or meal prep.
Cook the farfalle in a large pan of salted boiling water according to the package directions until al dente. Drain well, then toss the hot pasta with 1 tbsp olive oil to prevent sticking. Transfer to a large bowl and let it cool, stirring occasionally.
While the pasta cools, toast the pine nuts in a dry skillet over low heat for 4 to 5 minutes, shaking the pan often, until lightly golden. Once the pasta is fully cooled, add the pesto, remaining 2 tbsp olive oil, toasted pine nuts, basil, lemon zest, lemon juice, cherry tomatoes, sweetcorn, peas, and rocket. Toss until evenly coated, season to taste, then finish with shaved Parmesan and serve.
Let the pasta cool completely before adding the pesto so the sauce stays bright and fresh. You can swap the vegetables based on what you have on hand, and the salad keeps well in an airtight container in the refrigerator for up to 2 days.




