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🍝 Fresh Pesto Pasta Salad with Mozzarella

505 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• salt
• 50 g raisins
• 50 g pine nuts
• 2 red onions
• 50 g green or black olives (pitted)
• 4 tbsp light pesto
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• pepper
• 24 cherry tomatoes
• 250 g buffalo mozzarella
• 4 sprigs basil

Instructions

1. 1. Boil plenty of water in a pot and add some salt.
2. 2. Cook the pasta in it until it is al dente. Follow the instructions on the package.
3. 3. Place the sultanas in a small bowl.
4. 4. Pour some warm water over the sultanas.
5. 5. Let the sultanas soak in the water while the pasta cooks.
6. 6. Heat a pan on the stove without any fat.
7. 7. Add the pine nuts to the hot pan.
8. 8. Roast the pine nuts until they are light brown.
9. 9. Remove the roasted pine nuts from the pan.
10. 10. Place the pine nuts on a plate.
11. 11. Let the pine nuts cool down on the plate.
12. 12. Peel the onions.
13. 13. Slice the onions into very thin rings.
14. 14. Finely chop the olives.
15. 15. Take the sultanas out of the water.
16. 16. Squeeze the sultanas well to remove the water.
17. 17. Drain the cooked pasta in a colander.
18. 18. Rinse the pasta briefly with cold water.
19. 19. Put the pesto into a large mixing bowl.
20. 20. Add the olive oil to the bowl.
21. 21. Add the red wine vinegar to the bowl.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Add the cooled pasta to the bowl.
25. 25. Add the fine onion rings to the bowl.
26. 26. Add the chopped olives to the bowl.
27. 27. Add the squeezed sultanas to the bowl.
28. 28. Add the cooled pine nuts to the bowl.
29. 29. Mix all ingredients well together.
30. 30. Heat a grill pan on the stove.
31. 31. Wash the cherry tomatoes under running water.
32. 32. Pat the cherry tomatoes dry with a kitchen towel.
33. 33. Place the cherry tomatoes in the hot grill pan.
34. 34. Grill the tomatoes over very high heat.
35. 35. Turn the tomatoes until they are lightly browned all around.
36. 36. Take the mozzarella out of the package.
37. 37. Let the liquid drain from the mozzarella.
38. 38. Cut the mozzarella into small cubes.
39. 39. Wash the basil under running water.
40. 40. Shake the basil dry.
41. 41. Pluck the basil leaves from the stems.
42. 42. Chop the basil leaves roughly.
43. 43. Fill the pasta salad into portion bowls.
44. 44. Distribute the grilled tomatoes on the salad.
45. 45. Distribute the mozzarella cubes on the salad.
46. 46. Distribute the chopped basil on the salad.

Nutrition per serving

• kcal: 505
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 55 g