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Pasta, tomato, and mozzarella salad with pesto

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Ingredients for 6 servings:

  • 6 tbsp balsamic vinegar
  • 4 tbsp Calvados, alternatively apple juice
  • 8 tbsp olive oil
  • 3 tbsp green pesto (Genovese)
  • 500g farfalle
  • 500 g cherry tomatoes, halved or quartered
  • 500 g mozzarella, diced or shredded

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Cook the farfalle al dente according to the package instructions, rinse, and set aside to cool. Make a sauce from the liquid ingredients and the pesto. Marinate the shredded mozzarella in it for 10 minutes. Then add the tomatoes and pasta. Let the salad stand for about 30 minutes before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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