Pesto Pasta Salad
Posted on August 17 2016
8 ounces uncooked whole grain farfalle
2 cups fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, peeled
1 cup grape tomatoes, halved
1 cup yellow cherry tomatoes, halved
3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
1 ounce Romano cheese, grated (about 1/4 cup)
1. Cook pasta according to package directions, adding salt, and fat; drain. Place pasta in a large bowl.
2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 1.5 ounces mozzarella to pasta; toss to combine. Top with remaining 1.5 ounces mozzarella and Romano cheese.