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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1 bunch basil, roughly torn
1 garlic clove, squeezed
2 tbsp pine nuts, roasted, left to cool
½ tsp salt
3 tbsp olive oil
3 tbsp white balsamic vinegar
½ red chilli pepper, finely chopped


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

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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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