BARILLA FARFALLE PASTA SALAD

WITH MOZZARELLA BOCCONCINI AND SUNDRIED TOMATO PESTO

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

  1. 1 TO START
    Bring a large pot of water to the boil and add rock salt.
  2. 2 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.
  3. 3 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.
  4. 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.

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