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 

Ingredients:
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

Directions:
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  


You cannot log in to this site now. Instead, enjoy the new Barilla recipes experience https://open-recipes.barilla.com/en-us.