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Farfalle pasta salad with bocconcini and sundried tomato pesto
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Prep Time:
10 minutes
Cook Time:
11 minutes
Total Time:
21 minutes
Creamy sundried tomato pesto pasta salad with bocconcini and toasted pine nuts - a family favorite!
Ingredients:
  • 350g Farfalle pasta
  • 200g bocconcini
  • 200g cherry tomatoes, halved
  • 2 spring onions, thinly sliced
  • 35g toasted pine nuts
  • 2 sprigs of fresh basil
  • 1 jar Sundried Tomato Pesto
  • 1 lemon, juiced
  • Freshly ground black pepper
  • Rock salt, for pasta water
Instructions:
  • Bring a large pot of generously salted water to a boil. Use 7 grams of rock salt per liter of water.
  • Add Barilla Farfalle to boiling water and stir. Follow cooking directions on the box. Drain pasta, lightly drizzle with olive oil, and let it cool for a bit.
  • Mix the Sun-dried Tomato Pesto with lemon juice and black pepper. Toss the pasta in the dressing until well coated.
  • Cut the bocconcini into bite-sized pieces after draining.
  • Combine the bocconcini, cherry tomatoes, and spring onions with the pasta and arrange on a large serving platter.
  • Top off with fresh basil leaves and sprinkle with pine nuts for a beautiful finishing touch.

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