Creamy Basil Pasta Salad

Difficulty: Easy

Serves 6

Salads are the staple of any good Aussie Christmas meal and the ideal take-along dish. I’ve decided to add a twist to the classic pasta salad and add a creamy basil dressing plus a bunch of colourful veggies and a little pomegranate for an added summer touch. Don’t be afraid to stuff this one full of your favourite veggies, the more the merrier I say!


Pasta Salad

  • 500grams shell pasta
  • 1 cup cherry tomatoes, chopped in half
  • 1 pomegranate, deseeded
  • 1 yellow capsicum, chopped
  • Salt and pepper to taste

Creamy Pesto Dressing

  • 1 cup vegan mayonnaise, store-bought or homemade
  • 1/2 cup fresh basil, firmly packed
  • Juice of half a lemon


  1. Cook your pasta according to the packet instructions and drain, set aside until slightly cooled.
  2. Prepare the dressing by blending together the vegan mayo, basil and lemon juice. Stir through the pasta until well coated.
  3. Add the cherry tomatoes, pomegranate, capsicum salt and pepper and mix through until evenly distributed.
  4. Allow to cool completely in the fridge before serving.