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Tomato and Mozzarella Pesto Pasta Salad
2016-07-08
https://www.metro.ca/userfiles/image/recipes/salade-pates-pesto-tomates-mozzarella-10479.jpg
PT10M
PT35M
PT45M
Place pasta and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.Cook for 2 minutes.Remove from heat, cover and let sit until most of the liquid has been absorbed and the pasta is al dente, about 15 minutes.Stir to loosen and set aside to cool.In blender, combine basil, olive oil, pine nuts, garlic, Parmesan, salt and pepper.Blend until smooth.In a large bowl, combine tomatoes, mozzarella and red onion.Toss with pasta and the cooking liquid, pesto, parsley and basil until well blended.Grill or char lemons on the grill or in a pan.Serve salad on a platter with lemons and squeeze lemons over just before serving.Tips:Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
6
Campbell
4
6
5
1
2 cups (500 mL) pasta orecchiette (or other small thick pasta)
3 cups (750 mL) Campbell ready to use vegetable broth
2 cups (500 mL) packed fresh basil leaves
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) toasted pine nuts
1 clove garlic
1/4 cup (60 mL) freshly grated Parmesan cheese
1/2 tsp. (3 mL) salt
1/2 tsp. (3 mL) fresh cracked pepper
2 cups (500 mL) cherry tomatoes, , halved or quartered depending on size
2 cups (500 mL) fresh mozzarella, torn into bite-sized pieces
1/2 cup (125 mL) red onion, finely diced
1/4 cup (60 ml) salt
1/4 cup (60 mL) basil, fresh chopped
2 lemons, halved
Tomato and Mozzarella Pesto Pasta Salad
6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME
Ingredients
-
2 cups
(500 mL)pasta orecchiette (or other small thick pasta)
-
3 cups
(750 mL)Campbell ready to use vegetable broth
-
2 cups
(500 mL)packed fresh basil leaves
-
1/2 cup
(125 mL)olive oil
-
1/4 cup
(60 mL)toasted pine nuts
-
1
clove garlic
-
1/4 cup
(60 mL)freshly grated Parmesan cheese
-
1/2 tsp.
(3 mL)salt
-
1/2 tsp.
(3 mL)fresh cracked pepper
-
2 cups
(500 mL)cherry tomatoes, , halved or quartered depending on size
-
2 cups
(500 mL)fresh mozzarella, torn into bite-sized pieces
-
1/2 cup
(125 mL)red onion, finely diced
-
1/4 cup
(60 ml)salt
-
1/4 cup
(60 mL)basil, fresh chopped
-
2
lemons, halved
Preparation
Place pasta and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.
Cook for 2 minutes.
Remove from heat, cover and let sit until most of the liquid has been absorbed and the pasta is al dente, about 15 minutes.
Stir to loosen and set aside to cool.
In blender, combine basil, olive oil, pine nuts, garlic, Parmesan, salt and pepper.
Blend until smooth.
In a large bowl, combine tomatoes, mozzarella and red onion.
Toss with pasta and the cooking liquid, pesto, parsley and basil until well blended.
Grill or char lemons on the grill or in a pan.
Serve salad on a platter with lemons and squeeze lemons over just before serving.
Tips:
Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
