Pasta Pesto Salad
Ingredients
- Sauce
- 1 bunch basil, broken into pieces
- 1 garlic cloves, pressed
- 0.5 tsp. salt
- 2 tbsp. pine nuts, roasted, cooled
- 3 tbsp. olive oil
- 3 tbsp. white balsamic vinegar
- 0.5 red chili pepper insides removed, finely chopped
- Salad
- saltwater, boiling
- 250 g noodles
- 250 g cherry tomatoes, cut in half or into quarters
- 150 g mozzarella, cut into pieces
- 70 g mortadella slices, cut into thin strips
Total time: 35m
Preparation Time: 35m
Servings
For
4 people
Nutritional Information
Contains 518 Kcal, 20g Protein, 49g Carbohydrates, 25g Fat
Ingredients
- Sauce
- 1 bunch basil, broken into pieces
- 1 garlic cloves, pressed
- 0.5 tsp. salt
- 2 tbsp. pine nuts, roasted, cooled
- 3 tbsp. olive oil
- 3 tbsp. white balsamic vinegar
- 0.5 red chili pepper insides removed, finely chopped
- Salad
- saltwater, boiling
- 250 g noodles
- 250 g cherry tomatoes, cut in half or into quarters
- 150 g mozzarella, cut into pieces
- 70 g mortadella slices, cut into thin strips
Instructions
-
Sauce
Crush the basil, garlic and pine nuts with a pestle and mortar or purée, add salt to taste. Gradually stir in the olive oil. Add the vinegar and mix well. Add the chilli and mix. -
Salad
Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, cover and leave to steep for approx. 15 mins. Stir in the tomatoes and mozzarella. Fry the Mortadella in a non-stick frying pan, without adding any oil, for approx. 2 mins. until crisp. -
Servieren:
Pasta-Pesto-Salat anrichten, Mortadella darauf verteilen.
