Pesto and mozzarella pasta salad
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  • 120 g fusilli or penne pasta
  • 13 tablespoons pesto, or to taste
  • 11 tablespoon extra-virgin olive oil
  • 11/4 teaspoon salt, or to taste
  • 11/4 teaspoon garlic granules
  • 11/8 teaspoon ground black pepper
  • 175 g baby tomatoes, halved
  • 1120 g mozzarella bocconcini (small balls of fresh mozzarella)
  • 12 leaves fresh basil leaves, finely shreddedBring a large pot of lightly salted water to the boil; cook the pasta until tender yet firm to the bite, about 8 - 10 minutes; drain and cool. Mix pesto, olive oil, salt, garlic granules and black pepper in a bowl; add cooked pasta. Toss to coat. Fold in tomatoes, mozzarella and fresh basil.



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