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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

Pesto

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
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