Pesto Pasta Salad

Debbie Perez

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.



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