Farfalle with a Jarred Pesto Caprese Salad

Farfalle with a Jarred Pesto Caprese Salad

Portable and pasta-filled – a perfect combination.    

Photo Credit: Lorenzo Boni 

1 box farfalle
½ cup of Barilla® traditional basil pesto
12 ounces fresh mozzarella, sliced 
1 pint cherry tomatoes, halved
1 cup Kalamata olives
1 lemon, juiced
Salt and pepper to taste
10 mason jars

1. Bring a large pot of water to a boil and cook the pasta 1 minute less than required cooking time
2. Drain and toss with olive oil and place on a sheet tray to cool down
3. Combine the cooled pasta with pesto, lemon juice, salt and pepper in a bowl, stir to combine 
4. Organize jars on a tray and fill with a bit of pasta, followed by layers of mozzarella, cherry tomatoes and olives 
5. Repeat until you have filled all of the jars  

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