Barilla Farfalle Pasta Salad with Mozzarella Bocconcini and Sundried Tomato Pesto

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Ingredients 4 Servings

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

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  • Bring a large pot of water to the boil and add rock salt

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