Farfalle Pasta Salad With Bocconcini And Sundried Tomato Pesto Recipe

Recipe By Slurrp

Farfalle Pasta Salad with Bocconcini and Sundried Tomato Pesto is a refreshing and flavorful dish that is perfect for summer gatherings or as a light lunch. This salad features farfalle pasta tossed with bocconcini cheese, cherry tomatoes, and a homemade sundried tomato pesto. The combination of the creamy cheese, tangy tomatoes, and savory pesto creates a delicious and satisfying pasta salad that will impress your guests.

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21minstotal
10minsPrep
11minsCook
21m.total
10m.Prep
11m.Cook
Farfalle Pasta Salad With Bocconcini And Sundried Tomato Pesto
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Ingredients for Farfalle Pasta Salad With Bocconcini And Sundried Tomato Pesto Recipe

  • 2 ounce Farfalle Pasta
  • 2 ounce Bocconcini Cheese, Halved
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.13 cup Sundried Tomatoes
  • 1/2 cloves Cloves Garlic
  • 1/4 cup Fresh Basil Leaves
  • 0.06 cup Pine Nuts
  • 0.06 cup Grated Parmesan Cheese
  • 0.13 cup Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Fresh Basil Leaves For Garnish

Directions: Farfalle Pasta Salad With Bocconcini And Sundried Tomato Pesto Recipe

Cooking Directions

  • STEP 1.Cook the farfalle pasta according to the package instructions.
  • STEP 2.Drain the cooked pasta and rinse with cold water to cool it down.
  • STEP 3.In a large bowl, combine the cooked pasta, bocconcini cheese, and cherry tomatoes.
  • STEP 4.In a blender or food processor, blend the sundried tomatoes, garlic, basil, pine nuts, Parmesan cheese, and olive oil until smooth.
  • STEP 5.Pour the sundried tomato pesto over the pasta salad and toss to coat evenly.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
  • STEP 8.Serve the Farfalle Pasta Salad with Bocconcini and Sundried Tomato Pesto chilled.
  • STEP 9.Garnish with fresh basil leaves before serving.

Cooking Tips

  • Cook the pasta al dente to ensure it retains a slight bite and doesn't become mushy.
  • If you prefer a creamier pesto, add a splash of heavy cream or Greek yogurt to the sauce.
  • Feel free to add additional vegetables or protein, such as grilled chicken or roasted vegetables, to make it a complete meal.

Storage and Serving

  • Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
  • Before serving, give the pasta salad a good toss to redistribute the dressing.
  • Serve the Farfalle Pasta Salad with Bocconcini and Sundried Tomato Pesto as a side dish or as a main course.
Nutrition
value
311
calories per serving
6 g Fat14 g Protein85 g Carbs6 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    14g
  • Carbs
    85g
  • Fiber
    6g

MacroNutrients

  • Carbs
    85g
  • Protein
    14g
  • Fiber
    6g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    3mg
  • Vitamin A
    373mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    < 1mg
  • Phosphorus
    258mg
  • Selenium
    1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp