Pasta Pesto Salad
Ingredients
- 1 bunch basil, broken into pieces
- 1 clove of garlic, pressed
- 2 tbsp. pine nuts, roasted, cooled
- 0.5 tsp. salt
- 3 tbsp. olive oil
- 3 tbsp. white balsamic vinegar
- 0.5 red chilli pepper insides removed, finely chopped
- 250 g noodles
- saltwater, boiling
- 150 g mozzarella, cut into pieces
- 250 g cherry tomatoes, cut in half or into quarters
- 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
- 1 bunch basil, broken into pieces
- 1 clove of garlic, pressed
- 2 tbsp. pine nuts, roasted, cooled
- 0.5 tsp. salt
- 3 tbsp. olive oil
- 3 tbsp. white balsamic vinegar
- 0.5 red chilli pepper insides removed, finely chopped
- 250 g noodles
- saltwater, boiling
- 150 g mozzarella, cut into pieces
- 250 g cherry tomatoes, cut in half or into quarters
- 70 g mortadella slices, cut into thin strips
Instructions
- 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.
- 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.
