It’s no wonder why pasta is so popular within the Australian foodservice market -not only you can make a good profit margin from it, it’s also one of the easiest dishes to make.
In terms of costings, there’s a big difference between fresh, frozen and dried pastas -you may pay 3 or 4 times more for fresh pasta, but despite the higher cost, chefs tend to go for the fresh options.
The choice of sauce is just as important as the choice of pasta. Pesto has all of the ingredients that everyone loves – parmesan, basil, pine nuts and extra virgin olive oil. Pesto is easy to make too, but if you are after a consistent flavour profile and not having to worry about labour shortages, it’s even easier to buy your pesto ready to eat.
Sandhurst basil pesto is made fresh using traditionally Italian recipes, and it tastes just as good as the one made by chefs in commercial kitchens. Stir it through pasta and you have a deliciously salty, herbaceous meal in minutes.
Find out how Sandhurst basil pesto is made here.
Pesto Pasta Salad Recipe
This Pesto Pasta Salad is inspired in the traditionally Italian ‘Insalata Caprese’ (Caprese salad), which is made of juicy, ripe tomatoes, fresh basil and creamy mozzarella cheese. Adding pasta to the dish offers increased margin and convenience -the dish is very easy to make and can be prepared in advance.
350g Orecchiette Pasta
120g Sandhurst Basil Pesto in Squeezy Bottle (Vegan also available)
150g Sandhurst Pitted Kalamata Olives
250 Cherry tomatoes
200g Small Bocconcini
160g Rocket Leaves
Sandhurst Salt Flakes
1. Cook the Orecchiette pasta at a boil until tender yet firm to the bite. Let pasta cool.
2. Mix the pasta with Sandhurst Pesto. Toss to coat.
3. Add Sandhurst Pitted Kalamata olives and bocconcini cheese.
4. Chill in the fridge until ready to eat.
5. Fold in the cherry tomatoes and fresh rocket before serving.