Ah, pasta salad! Who hasn't been saved on a weekday by this simple, quick, and incredibly effective dish? Today, we're offering a version that evokes the flavors of Italy: pasta salad with pesto, sun-dried tomatoes, and mozzarella. It's the kind of recipe you make on a sunny lunchtime, take on a picnic, or enjoy on the balcony while dreaming of holidays in Tuscany.
This recipe is the perfect marriage of indulgence and simplicity. Pesto, with its intoxicating aroma of fresh basil, sun-dried tomatoes bursting with sunshine, and creamy mozzarella combine to create a symphony of flavors. And the best part? It's ready in under 30 minutes!
Whether you're a seasoned chef or simply a lover of good food, this pasta salad is going to become your new obsession. So, put on your apron and let's get cooking!
Ingredients
Serves 4:
- 320g of short pasta (fusilli, penne, farfalle...)
- 150g of pesto (homemade or good quality)
- 150g of sun-dried tomatoes in oil, drained and chopped
- 250g bufala mozzarella, diced
- 50g of lightly toasted pine nuts
- A handful of fresh basil leaves
- Extra virgin olive oil
- Salt and pepper
- Optional: a resin shilajit ball
Instructions
- To cook the pasta: Boil a large pot of salted water. Add the pasta and cook according to the package instructions, keeping it al dente .
- Prepare the ingredients: While the pasta cooks, drain and chop the sun-dried tomatoes. Dice the mozzarella. Lightly toast the pine nuts in a dry pan until golden brown and fragrant.
- Drain and cool the pasta: Once the pasta is cooked, drain it immediately and rinse it under cold water to stop the cooking process. Let it cool completely.
- To assemble the salad: In a large bowl, combine the cooled pasta, pesto, sun-dried tomatoes, mozzarella, and toasted pine nuts.
- Season: Add a drizzle of extra virgin olive oil, salt and pepper to taste. Gently mix to coat all the ingredients well.
- To serve: Sprinkle the pasta salad with fresh basil leaves before serving. Enjoy immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Chef's Tips
For an even more delicious salad, you can add pitted black olives, artichokes in oil, or grilled peppers. Feel free to mix things up!
If you're using homemade pesto, make sure it's very fresh and made with quality ingredients. It will make all the difference.
For a vegan version of this salad, replace the mozzarella with diced smoked tofu or vegan mozzarella.
Conservation
This pasta salad can be kept in the refrigerator for 2 to 3 days in an airtight container.
