Salads: Pasta Pesto Salad

Pasta Pesto Salad


  • 0.5 tsp. salt
  • 1 clove of garlic, pressed
  • 3 tbsp. olive oil
  • saltwater, boiling
  • 250 g cherry tomatoes, cut in half or into quarters
  • 1 bunch basil, broken into pieces
  • 3 tbsp. white balsamic vinegar
  • 2 tbsp. pine nuts, roasted, cooled
  • 0.5 red chilli pepper insides removed, finely chopped
  • 250 g noodles
  • 150 g mozzarella, cut into pieces
  • 70 g mortadella slices, cut into thin strips
Order the ingredients from COOP@home


Crush the basil, garlic and pine nuts with a pestle and mortar or purée, add salt to taste. Gradually stir in the olive oil. Add the vinegar and mix well. Add the chilli and mix.

Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, cover and leave to steep for approx. 15 mins. Stir in the tomatoes and mozzarella. Fry the Mortadella in a non-stick frying pan, without adding any oil, for approx. 2 mins. until crisp.


  • Salads
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 495 Kcal