A summer pesto pasta salad made with homemade pesto. This recipe can be served as a vegetarian main or side. You can also serve it cold or at room temperature so it's great for entertaining.
Prep 15 minutesCook 10 minutesServes 4
Ingredients
Method
Pesto
⅓ cup pine nuts, toasted
3 cups fresh basil leaves
1 garlic clove, crushed
⅔ cup (80 g) Perfect Italiano™ Parmesan, grated
⅔ cup (165 ml) olive oil
Salad
1 packet (300 g) bow tie pasta
150 g Mozzarella
250 g punnet cherry tomatoes, halved
Salt and pepper, to taste
Extra fresh basil leaves, to garnish
Extra toasted pine nuts, to serve
Pesto
To make pesto, place the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and process until finely chopped.
Salad
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Rinse under cold water. Drain well
Cut the Mozzarella block into 1½ cm cubes
Place pasta, tomatoes, mozzarella and half the pesto in a large bowl. Season with salt and pepper. Toss well to combine. Reserve remaining pesto for another use
Garnish with extra fresh basil leaves. Scatter with extra toasted pine nuts
