Pasta salad with tomatoes, mozzarella and pesto
4 servings
20 minutes
Salad-pasta with tomatoes, mozzarella, and pesto is a true embodiment of Mediterranean cuisine, combining freshness and richness of flavors. This recipe originates from Italian gastronomic traditions where pesto, basil, and mozzarella are the constant stars of culinary art. Farfalle pasta, known for its elegant shape, perfectly holds the aromatic pesto sauce, giving the dish a harmonious texture. Sweet cherry tomatoes refresh the taste while pine nuts add a refined crunch. The light acidity of balsamic vinegar highlights the softness of buffalo mozzarella creating a perfect balance. This dish is great for both a light lunch and a romantic dinner due to its elegance and simplicity in preparation.
1
Cook the pasta in salted water until al dente and drain.
- Farfalle pasta (butterflies): 400 g
- Salt: to taste
2
Prepare pesto: crush basil, pine nuts, garlic (if asafoetida is available, it can be used instead of garlic) and olive oil in a mortar until paste-like. It should yield about half a cup (for 4 servings). Add balsamic vinegar.
- Basil leaves: 1.5 glass
- Pine nuts: 6 tablespoons
- Garlic: 2 cloves
- Olive oil: 5 tablespoon
- Balsamic vinegar: 0.3 glass
3
Mix basil, quartered cherry tomatoes, mozzarella in large pieces, pesto, and pasta, then season with salt and pepper to taste.
- Basil leaves: 1.5 glass
- Cherry tomatoes: 21 pieces
- Buffalo mozzarella cheese: 180 g
- Farfalle pasta (butterflies): 400 g
- Salt: to taste
- Ground black pepper: pinch