BARILLA FARFALLE PASTA SALAD

WITH MOZZARELLA BOCCONCINI AND SUNDRIED TOMATO PESTO

Farfalle

Made with

Barilla Farfalle

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Prep
Cook
Skill
Beginner
Diet
Vegetarian


638
Calories
31.9g
Total Fat
20.9g
Protein
62.9g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 300g Barilla Farfalle
  • 200g bocconcini
  • 200g cherry tomatoes, halved
  • 2 spring onions, thinly sliced
  • 35g toasted pine nuts
  • 2 sprigs of fresh basil

For the dressing

  • 1 jar Barilla Sundried Tomato Pesto
  • 1 lemon, juiced
  • Freshly ground black pepper
  • Rock salt, for pasta water

Instructions

  • TO START

    Bring a large pot of water to the boil and add rock salt.
  • COOK THE PASTA

    Cook the Barilla Farfalle until al dente, following the instructions on the box. Drain the pasta, drizzle with a little olive oil and leave to cool slightly.
  • PREPARE THE DRESSING

    Prepare the dressing by combining the Sundried Tomato Pesto with lemon and pepper. Stir through the pasta, ensuring it is all evenly coated.
  • PREPARE THE SALAD

    Drain the bocconcini and cut into bite-sized pieces. Mix the bocconcini, cherry tomatoes, and spring onions with the pasta and place on a large plate. Garnish with basil leaves and pine nuts.

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