John Myers
Pasta Salad – Pesto Rosso
The perfect pasta salad – pesto rosso recipe with a picture and simple step-by-step instructions.
- 500 g Pasta – Farfalle
- 1 glass Pesto Ross – Buitoni
- 0,5 glass Dried tomatoes in oil
- 150 g Feta
- 3 tsp Chopped basil – frozen also possible
- Knorr to sprinkle Italian herbs
- Pepper to taste
- Cook pasta (preferably Farfalle) in salted water until al dente. In the meantime, cut the dried tomatoes well drained into small cubes and crumble the feta cheese or cut into small cubes. Chop the basil (but you can also use chopped basil that has already been frozen). Mix the pesto, tomatoes, feta and basil together. Put the finished pasta in a sieve and stir under cold running water until the pasta is cold. (This prevents long waiting times and prevents the pasta from sticking together later.) Put the pasta in a bowl and mix it with the pesto mixture. Then season with pepper and Italian herbs. You should avoid salt because the pasta, pesto, feta and Italian herbs from Knorr are already salted.
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