Pasta pesto salad

Pasta pesto salad

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 518 kcal
, Fat: 25 g
, Carbohydrate: 49 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1bunch basil, torn into pieces
1 garlic cloves, pressed
2tbsp pine nuts, toasted, cooled
½tsp salt
3tbsp olive oil
3tbsp white balsamic vinegar
½ red chilli pepper deseeded, finely chopped


250g pasta
salted water, boiling
250g cherry tomatoes, cut in half or into quarters
150g mozzarella, broken into pieces
70g Mortadella sausages, cut into thin slices
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How it's done


Crush the basil, garlic and pine nuts with a pestle and mortar or puree, add salt to taste. Gradually stir in the olive oil. Stir in the vinegar. Add the chilli pepper and mix well.


Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, leave to infuse for approx. 15 mins. Stir in the tomatoes and mozzarella. Fry the Mortadella in a non-stick frying pan, without adding any oil, for approx. 2 mins. until crispy.

Good to know
Serve: Plate up the pasta pesto salad, top with the Mortadella.

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