Pasta pesto salad
Ingredients
- Sauce
- 1 bunch basil, torn into pieces
- 1 garlic clove, pressed
- 0.5 tsp salt
- 2 tbsp pine nuts, toasted, cooled
- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- 0.5 red chilli pepper deseeded, finely chopped
- Salad
- salted water, boiling
- 250 g pasta
- 250 g cherry tomatoes, cut in half or into quarters
- 150 g mozzarella, broken into pieces
- 70 g Mortadella sausages, cut into thin slices
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, torn into pieces
- 1 garlic clove, pressed
- 0.5 tsp salt
- 2 tbsp pine nuts, toasted, cooled
- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- 0.5 red chilli pepper deseeded, finely chopped
- Salad
- salted water, boiling
- 250 g pasta
- 250 g cherry tomatoes, cut in half or into quarters
- 150 g mozzarella, broken into pieces
- 70 g Mortadella sausages, cut into thin slices
Instructions
-
Sauce
Crush the basil, garlic and pine nuts with a pestle and mortar or puree, add salt to taste. Gradually stir in the olive oil. Stir in the vinegar. Add the chilli pepper and mix well. -
Salad
Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, leave to infuse 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 crispy. -
Serve:
Plate up the pasta pesto salad, top with the Mortadella.
