Farfalle Pasta Salad With Bocconcini And Sundried Tomato Pesto Recipe

Cooking Directions

• STEP 1.Cook the farfalle pasta according to the package instructions.
• STEP 2.Drain the cooked pasta and rinse with cold water to cool it down.
• STEP 3.In a large bowl, combine the cooked pasta, bocconcini cheese, and cherry tomatoes.
• STEP 4.In a blender or food processor, blend the sundried tomatoes, garlic, basil, pine nuts, Parmesan cheese, and olive oil until smooth.
• STEP 5.Pour the sundried tomato pesto over the pasta salad and toss to coat evenly.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
• STEP 8.Serve the Farfalle Pasta Salad with Bocconcini and Sundried Tomato Pesto chilled.
• STEP 9.Garnish with fresh basil leaves before serving.

Cooking Tips

• Cook the pasta al dente to ensure it retains a slight bite and doesn't become mushy.
• If you prefer a creamier pesto, add a splash of heavy cream or Greek yogurt to the sauce.
• Feel free to add additional vegetables or protein, such as grilled chicken or roasted vegetables, to make it a complete meal.

Storage and Serving

• Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the pasta salad a good toss to redistribute the dressing.
• Serve the Farfalle Pasta Salad with Bocconcini and Sundried Tomato Pesto as a side dish or as a main course.