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Barilla Farfalle Pasta Salad with Mozzarella Bocconcini and Sundried Tomato Pesto

Name: Barilla Farfalle Pasta Salad with Mozzarella Bocconcini and Sundried Tomato Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

30 minutes

Vegetarian Classic Blue Box Collezione Short

Ingredients

4 حصص

300gBarilla Farfalle

200gBocconcini

200gCherry tomatoes, halved

2Spring Onions, Thinly Sliced

35gToasted Pine Nuts

2Sprigs Of Fresh Basil

For the dressing

1 jarBarilla Sundried Tomato Pesto

1Lemon, 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 minutes

Pack size

500g

Range

Collezione

View product

Farfalle

Shape

Farfalle