Pasta Salad with Pesto, Mozzarella and Tomatoes
Served cold with clean and fresh ingredients, enjoy this healthy Italian favorite for lunch or dinner.
Servings: 4 people
Calories: 285kcal
Ingredients
- 6 ounces whole-grain short pasta like penne, farfalle, fusilli, mezze maniche
- 12 basil leaves big, fresh
- 2 tablespoons parmesan cheese grated
- 1 tablespoon pine nuts
- 1 garlic clove
- 1/4 teaspoon salt
- 1/8 cup extra virgin olive oil
- 1 cup cherry tomatoes halved or quartered
- 1/2 cup mozzarella drained from its water and chopped
Instructions
- Over high heat, boil a pot of salted water. When it starts to boil, put the pasta. Cook according to the number of minutes indicated in the package or until they are al dente.
- When they are cooked, put the pot under the faucet and rinse with cold water to stop the cooking. Drain then set aside in a bowl. Drizzle about a tablespoon of extra virgin olive oil so that they won't stick to each other.
- Using an immersion blender, prepare the pesto. Blend the pine nuts, basil, garlic, salt, and Parmesan cheese. While blending, pour the extra virgin olive oil. Set aside.
- In a serving bowl, mix the pasta and the pesto then add the tomatoes and the mozzarella.
- Serve at room temperature or cold.
Nutrition
Serving: 0.75cup | Calories: 285kcal | Carbohydrates: 37g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 129mg | Fiber: 5g | Sugar: 1g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9