VERY EASY RECIPE
Cool pasta salad with basil pesto and mozzarella
Pasta salads are perhaps the easiest and most filling snack for school or the office. Try our recipe with pesto and combine it with any short ILIS pasta, even those with vegetable flavour.
HELPINGS: 6
PREPARATION: 30'
INGREDIENTS
- 80 g fresh basil leaves
- 500 g ILIS penne
- 1/3 cup extra virgin olive oil (you can also use olive oil with herbs)
- 125 ml white balsamic vinegar
- 2 spring onions, finely chopped
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper, freshly ground
- 230 g small mozzarella balls, cut in half
- 250 g cherry tomatoes, cut in half or in four
- 1 tsp Dijon mustard
- 2 tbs capers (optional)
Penne Rigate
12'
INSTRUCTIONS
- Throw the basil leaves in boiling salted water for 30 seconds or until they get a bright green colour.
- Cool them down with cold water and strain them until completely dry.
- Boil the pasta in plenty of salted water following the instructions on the package, until al dente.
- Strain the pasta and then cool them down with water. Add some olive oil and transfer to a large bowl.
- Put the basil leaves, olive oil, balsamic vinegar, mustard, salt, red pepper flakes and black pepper in the blender and mash until the mixture is completely combined.
- Add the pesto to the pasta and blend gently until it's evenly mixed. Add the mozzarella, cherry tomatoes, spring onion, capers and toss.
- Put the salad in the fridge until ready to serve. You can refrigerate it for up to 3 days.
