Barilla Pesto Potato Salad with Sundried Tomatoes and Parmigiano Reggiano Cheese
Barilla Pesto Potato Salad with Sundried Tomatoes and Parmigiano Reggiano Cheese
30 minutes total / Calories 482
Ingredients
Serves 4
1kg | Cocktail Potatoes |
150g | Sundried Tomatoes, Preserved in Olive Oil |
150g | Rocket Salad, Washed |
2 tbsp. | Toasted Pine-nuts Toasted |
50g | Parmigiano Reggiano Cheese |
Salt |
For the dressing
1 jar | Barilla Pesto Genovese |
4 tbsp. | Oil From Sundried Tomatoes |
Juice Of One Lemon | |
Black Pepper |
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
Wash the potatoes and boil in salted water until just cooked. Drain.
Step 2
Drain the sundried tomatoes, keeping the oil. Slice finely.
Step 3
Prepare the dressing by thoroughly blending the Barilla Pesto Genovese, oil, lemon juice and pepper.
Step 4
Cut the potatoes into quarters or slices. Mix the tomatoes and warm potatoes with the dressing, cover and leave for 30 minutes. Transfer to a serving plate and top with rocket, pine nuts and finish with Parmigiano Reggiano.

Pesto alla Genovese
Pesto Genovese – made with 100% Italian basil and PDO Parmigiano Reggiano. Only the best ingredients can bring you the true taste of Italy. Prepared without preservatives, this combination of 100% Italian Basil, and the authentic taste of PDO Parmigiano Reggiano, will bring a burst of flavour to your pasta dish.
- Pack size 190
- Range Pesto