Pasta Salad with Pesto, Mozzarella, Olives, and Tomatoes

When you crave something "pasta-like" during the summer heat, its best to opt for a pasta salad. If you dont feel like cooking, you can use leftover cooked pasta and transform it into a true Mediterranean delicacy with a few tasty additions.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Pasta, Macaroni

  • pieces Pine nuts

  • pieces Lemon, fresh, without shell

  • pieces Oil, olive

  • 1 cup Tomato, red

  • 200 g Cheese, mozzarella

  • 1.5 handful Olives, black, in brine

Steps

  1. In a pot, bring a large amount of salted water to a boil for cooking the pasta. Add the pasta to the boiling water and cook for the time indicated on the package. Drain the cooked pasta well, transfer it to a large bowl, and mix with pesto and lemon juice. If the pasta seems too dry, add a bit of olive oil.

  2. Wash the cherry tomatoes. Cut larger tomatoes into quarters, and leave smaller ones whole or halve them. Drain the mozzarella well and cut it into roughly equal-sized pieces. Add the mozzarella, tomatoes, and olives to the bowl with the pasta. Mix well. Chill the prepared salad in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 356.39 kcal
  • Fat: 14.37 g
    • Saturated Fat: 5.18 g
  • Carbohydrates: 39.93 g
    • Sugars: 1.34 g
  • Protein: 14.87 g
  • Fiber: 2.67 g