Family-Friendly Pesto Pasta Salad Recipe with a Bali Twist

Cook the Pasta:

Boil 200g of short pasta (penne or fusilli) in a large pot of salted water. Stir occasionally to prevent sticking.

Once al dente (about 8–10 minutes, depending on the brand), drain the pasta and rinse it under cold water to stop cooking. Set aside to cool completely.

Prepare the Vegetables:

Wash and dice the cucumber and red bell pepper into bite-sized cubes.

Halve the cherry tomatoes and chop the Balinese basil leaves finely.

Optional: Lightly sauté the bell peppers in a splash of olive oil for 2–3 minutes if you prefer a softer texture.

Make the Dressing:

In a small bowl, whisk together 2 tablespoons of coconut milk, 2 tablespoons of olive oil, 1 tablespoon of freshly squeezed lime juice, and a pinch of salt and pepper.

For a Bali-inspired flavor boost, add a teaspoon of grated ginger or lemongrass.

Toast Optional Toppings:

Heat a small pan over medium heat and toast shredded young coconut or cashews for 1–2 minutes until lightly golden and aromatic. Set aside for garnish.

Combine Ingredients:

In a large mixing bowl, add the cooled pasta, chopped vegetables, and Balinese basil leaves.

Pour the dressing over the ingredients and toss gently until evenly coated.

Final Touches:

Sprinkle grated Parmesan cheese and toasted toppings (coconut or cashews) over the salad for an added crunch and flavor.

Serve:

Arrange the salad on banana leaf-lined plates or bowls for a tropical presentation. Serve immediately or refrigerate for up to 24 hours before serving.