BARILLA FARFALLE PASTA SALAD

WITH MOZZARELLA BOCCONCINI AND SUNDRIED TOMATO PESTO

Farfalle

Made with

Barilla Farfalle

Share
Print
  • 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.

Show more