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 / Calories 638
Ingredients
Serves 4
| 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 |
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.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are small squares of pasta that are pinched in the middle.
- Shape Farfalle
- Cook time 10 mins
- Pack size 500g
- Range Collezione