Description
A fresh pasta salad with red pesto and mozzarella combining Mediterranean flavors of sun-dried tomatoes, cherry tomatoes, and green olives with creamy mozzarella balls. Farfalle pasta is mixed with pesto, arugula, Parmesan cheese, and toasted pine nuts for a quick and flavorful meal salad, perfect for a summer lunch, picnic, or informal dinner.
Ingredients
Scale
- 300 g farfalle pasta
- 4 tbsp red pesto
- 1 handful cherry tomatoes, halved
- 1 handful sun-dried tomatoes
- 10 mozzarella balls
- 1 handful green olives, chopped
- 1 handful arugula
- Parmesan cheese
- toasted pine nuts
Instructions
- Cook: Cook the pasta in salted water. Drain and rinse under cold, running water. Let it drain.
- Mix: Put the pasta in a large bowl and mix in the red pesto, the cherry tomatoes, the sun-dried tomatoes, the mozzarella balls, and the green olives.
- Finish: Finish with arugula leaves, Parmesan cheese, and toasted pine nuts.
Notes
This dish is ideal to prepare in advance for picnics or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: pasta salad, red pesto, mozzarella, Italian, summer lunch, Mediterranean