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Pasta salad with pesto rosso

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Ingredients for 4 servings:

  • 500 g pasta (e.g. penne)
  • salt water
  • 1 jar Pesto Rosso (190 g)
  • ½ bunch of spring onions
  • e.g. tomato(s), dried
  • 1 pack of mozzarella
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 9 minutes; Total time approx. 1 hour 19 minutes

with dried tomatoes and mozzarella

Cook the pasta in salted water according to the package instructions, drain, and let cool. Finely slice the spring onions. Dice the mozzarella and tomatoes. Mix these ingredients with the pasta and season with salt and pepper. Let the salad sit in the refrigerator for at least an hour. Then stir well and let it come to room temperature. We usually use half a pack of tomatoes. If you like a lot of cheese, you can also use two packs of mozzarella. I usually use three packs of mozzarella for one kg of pasta. It tastes great with barbecues and on hot summer days.

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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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