How long can I store this pasta salad with pesto?

Store the pasta salad covered in the refrigerator and consume within 2-3 days.

Can I make this pasta salad without mozzarella?

Yes, if you're not a fan of mozzarella, you can leave it out or replace it with another cheese.

Is this pasta salad with pesto and mozzarella suitable to take as lunch?

Yes, this pasta salad is perfect to take as lunch. Store it in an airtight container and keep it cool until use.

Can I replace the pine nuts with other nuts?

Yes, you can replace the pine nuts with, for example, walnuts or almonds.

Pasta salad with pesto

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35min

•

Easy

Just think about it: what is more delightful on a sunny day than a well-filled, fresh pasta pesto salad? Whether you're looking for a quick lunch, a cheerful picnic dish, or the perfect pasta pesto bbq side dish: with this colorful classic, you always score!

For this salad, we don't just make the classic green pesto, but a surprising, velvety pesto made from sweet grilled bell peppers. Mix that delicious sauce into your pasta and enhance it with juicy cherry tomatoes, crunchy pine nuts, and generous pieces of mozzarella magic. This cold pasta pesto is an absolute flavor bomb that will definitely have everyone at the table raving.

Ingredients

What do you need?

Quantity: 4P

Pasta
500 g pasta of your choice
2 balls of buffalo mozzarella
1 bunch of basil
2 thick slices of ham or pork roast
250 g cherry tomatoes
3 tbsp grilled pine nuts

Pesto
5 bell peppers
150 g Parmesan cheese in cubes
50 g roasted pine nuts
2 tbsp olive oil
Pepper and salt
Juice of 1 lemon
2 cloves of garlic

500 g pasta of your choice
2 balls of buffalo mozzarella
1 bunch of basil
2 thick slices of ham or pork roast
250 g cherry tomatoes
3 tbsp grilled pine nuts

5 bell peppers
150 g Parmesan cheese in cubes
50 g roasted pine nuts
2 tbsp olive oil
Pepper and salt
Juice of 1 lemon
2 cloves of garlic

Preparation method

How do you make this?

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Pesto: Preheat the oven to 200°

Cut the peppers open and remove the seeds. Season with pepper and salt and drizzle with olive oil. Place the halved peppers on a baking tray lined with parchment paper.

Bake them in the oven for 25 minutes to color and cook nicely.

Put them in a measuring cup with the rest of the ingredients and blend everything together.

Cook the pasta according to the package instructions, rinse with water.

Finishing: Mix the pesto with the pasta, taste and season with pepper and salt if necessary.

Wash the cherry tomatoes and cut them in half, cut the ham into cubes, tear the mozzarella into pieces. Add everything to the pasta and mix. Finish with basil and pine nuts.