Pesto Pasta Salad
A vegetarian pasta salad featuring noodles, tomatoes, mozzarella, pine nuts and herbs that positively supports heart health.
Ingredients
- 400 g penne
- Salt
- 50 g Raisins
- 50 g Pine nuts
- 2 red onions
- 50 g Green or Black olives (pitted)
- 4 tbsp Light pesto
- 2 tbsp olive oil
- 2 tbsp Red wine vinegar
- Pepper
- 24 Cherry tomatoes
- 250 g Buffalo Mozzarella
- 4 Basil stems
Instructions
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1.
Cook the pasta according to package instructions in plenty of salted water until al dente.
-
2.
While the pasta cooks, soak the raisins in a little warm water.
-
3.
Toast the pine nuts in a dry pan over medium heat until lightly browned and let them cool on a plate.
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4.
Peel the onions and slice them into very thin rings.
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5.
Chop the olives. Squeeze out excess liquid from the soaked raisins. Drain the pasta in a colander and rinse briefly with cold water to stop cooking.
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6.
Combine all prepared ingredients with pesto, olive oil, red wine vinegar, salt, and pepper.
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7.
Heat a grill pan over high heat. Wash and pat dry the cherry tomatoes, then lightly grill them around on the pan until they develop char marks.
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8.
Drain the mozzarella and cut it into cubes. Wash the basil, shake off excess water, pluck the leaves and roughly chop them. Place the salad in serving bowls, then distribute grilled tomatoes, mozzarella cubes, and basil over top.
