John Myers
Mediterranean Pasta Salad with Pesto
The perfect mediterranean pasta salad with pesto recipe with a picture and simple step-by-step instructions.
for the dressing:
- 250 g Mini mozzarella balls
- 250 g Tomatoes
- 1 glass Olives
- 4 Pc. Paprika, color doesn’t matter
- 1 bunch Basil
- 4 tbsp Pesto, e.g. Eggplant Parmesan Pesto
- Salt pepper
- 4 tbsp Water
- 1 tbsp Tomato paste
- 2 tbsp Olive oil
- 4 tbsp Bianco balsamic vinegar
- Cook the pasta according to the instructions on the package in boiling salted water until al dente, drain and rinse with cold water. Then let it cool down.
- Halve or quarter the mozzarella balls. Roughly dice tomatoes. Drain the olives and fold everything into the cooled pasta.
- Mix all ingredients for the dressing and fold into the salad.
- Cut the peppers into strips and sauté in a pan with oil over medium to high heat. Until the skin begins to show light black spots on the outside. Add to the pasta salad. Chop the basil and sprinkle over it.
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