Barilla® Farfalle Pasta Salad with Mozzarella Bocconcini and Sundried Tomato Pesto
Barilla® Farfalle Pasta Salad with Mozzarella Bocconcini and Sundried Tomato Pesto
30 minutes total
Ingredients
Serves 4
| 300g | Barilla® Farfalle |
| 200g | Bocconcini |
| 200g | Cherry tomatoes, halved |
| 2 sprigs | Onions, thinly sliced |
| 35g | Toasted pine nuts |
| 2 sprigs | Fresh basil |
| For the dressing | |
| 1 jar | Barilla® Sundried Tomato Pesto |
| 1 | Lemon, juiced |
| To taste | Freshly ground black pepper |
| To taste | Rock salt, for pasta water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add rock salt
Step 2
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
Step 3
Prepare the dressing by combining the Sundried Tomato Pesto with lemon and pepper. Stir through the pasta, ensuring it is all evenly coated
Step 4
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
