Pesto pasta salad with tomatoes and mozzarella
Pesto pasta salad combines cooked cellentani with a creamy basil dressing, halved tomatoes and mozzarella pearls. Spread the drained pasta out briefly before dressing it, so it does not melt the cheese into a heavy coating.
This follows Barilla’s combination using a 16 oz box of pasta and a 6.5 oz jar of Creamy Genovese Pesto. Different jars vary in salt, texture and quantity; check the actual product rather than assuming every container is the same.
Pesto may contain nuts and cheese; pasta normally contains wheat. Read both labels. This is a cold pasta dish, so a clean tray and utensils matter as much as draining the noodles well.
- Калорії
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- Білки
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- Жири
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- Вуглеводи
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Для розрахунку потрібні дані інгредієнтів, точна кількість і число порцій.
| Час приготування | — |
|---|---|
| Час на кухні | — |
| Складність | — |
| Гострота | — |
| Кухня | — |
| Алергени | — |
Інгредієнти
6 порцій
Крок 1
Boil pasta according to its package. Meanwhile wash and halve the tomatoes and squeeze the lemon.
Крок 2
Drain the pasta thoroughly. Toss with olive oil and spread on a clean rimmed tray to release excess heat. Do not leave it out for extended storage.
Крок 3
Combine pesto, mozzarella, tomatoes and lemon juice in a bowl. Add the slightly cooled pasta and fold until the dressing reaches the curls.
Крок 4
Let the flavors settle for about 10 minutes, then serve. Refrigerate promptly if preparing ahead; stir gently before portioning.
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