Salads · Finnish

Pesto Pasta Salad

Name: Pesto Pasta Salad
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 bag Barilla Al Bronzo Penne Rigate pasta 500 g; 1 bag broccoliini (baby broccoli) 200 g; 2 bag mozzarella à 200/125 g; 1 jar Barilla Pesto alla Genovese sauce 190 g; 1 box mini plum tomatoes or cherry tomatoes 250 g; 1 jar capers 50/35 g; 0.25 dl extra virgin olive oil; 3 tbsp pine nuts, toasted; 0.5 bag arugula à 65 g; 0.5 pot of fresh basil fresh; 0.5 tsp black pepper; 1 dl parmesan shavings

This pesto pasta salad is enough to feed a larger crowd. Relying on classic flavors, this filling salad is perfect for get-togethers or a hearty lunch.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Bring pasta water to a boil. Rinse the broccoliini and trim the stems. Cut the broccoliini into three pieces. Transfer the broccoliini into a colander.
2
Cook the pasta according to the package instructions. When there are 4 minutes of cooking time left, place the colander on top of the pot, cover with a lid, and steam the broccoliini.
3
Drain and cool the pasta. Tear or cut the mozzarella into pieces into a large bowl and add half of the pesto sauce.
4
Cut the tomatoes in half. Drain the capers.
5
Add the cooled pasta, broccoliini, remaining pesto, and olive oil to the bowl with the mozzarella. Mix the ingredients together.
6
Fold in the tomatoes, capers, pine nuts, arugula, and plucked basil leaves. Grind a generous amount of black pepper over the salad.
7
Transfer the salad to a serving dish. Sprinkle parmesan shavings on top. Serve with bread.