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Summer pasta salad with pesto and olives

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Ingredients for 4 servings:

  • 300 g spirals
  • 1 ball of mozzarella, firm to slice, made from cow’s milk
  • 2 tbsp Pesto Genovese
  • 250 g cherry tomatoes
  • 100 g black olives, dry-pickled
  • some stalks of fresh basil
  • Salt
  • Spice(s), as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian and filling

Cook the pasta according to the package instructions, but not overcooking, and then let it cool completely. In the meantime, halve the tomatoes. Finely dice the mozzarella and slice the olives. Mix the olives, tomatoes, and mozzarella with the pesto. If the mixture is too thick, add a little pasta water. Mix everything with the pasta. Pluck the basil leaves from the stems, chop them up a bit, and scatter them over the finished salad. Add salt and other seasonings to taste.

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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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