John Myers
Pasta Salad with Pesto Cream
The perfect pasta salad with pesto cream recipe with a picture and simple step-by-step instructions.
- 300 g Pasta orecchiette
- Salt
- 50 g South Tyrolean bacon
- 250 g Mushrooms brown
- 20 g Arugula
- 200 g Cherry tomatoes
- 0,5 Onion red
- 2 tbsp Bianco balsamic vinegar
- 1 tbsp Extra virgin olive oil
- 2 tbsp Mayonnaise
- 2 tbsp Sour cream
- 2 tsp Basil Petso, homemade
- Pepper from the grinder
- Cook the pasta in boiling salted water until al dente. Mix the balsamic vinegar, salt and pepper together. Beat in the olive oil. Drain the pasta, drain and mix with the marinade.
- Clean the mushrooms and cut in half. Fry the bacon in a pan until crispy, drain on kitchen paper. Fry the mushrooms in the hot bacon fat for about 10 minutes, adding a little oil if necessary. Season with salt and pepper.
- Wash cherry tomatoes and cut in half. Clean, wash, spin dry the rocket and pluck it into small pieces. Peel and halve the onion and cut into thin strips.
- For the pesto cream, mix together mayonnaise, sour cream and pesto (homemade; see my cookbook). Season with salt and pepper. Mix the pasta, mushrooms, tomatoes and onion strips with the pesto cream. Break the bacon into pieces. Mix in with rocket. Season again with salt and pepper.
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