BARILLA FARFALLE PASTA SALAD
WITH MOZZARELLA BOCCONCINI AND SUNDRIED TOMATO PESTO
- Total Fat
- Total Carbohydrates
- 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
1 TO STARTBring a large pot of water to the boil and add rock salt.
2 COOK THE PASTACook 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.
3 PREPARE THE DRESSINGPrepare the dressing by combining the Sundried Tomato Pesto with lemon and pepper. Stir through the pasta, ensuring it is all evenly coated.
4 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.