Monday, July 18, 2011

Tomato Mozzarella Pesto Pasta Salad

Makes 4 Servings


16 oz uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach


Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.

Pesto Sauce

  • 2 cups of fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2 tbsps Parmigiano-Reggiano, grated
  • 3 gloves garlic, peeled
  • 1/2 tsp kosher salt

In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.

Recipe from:

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