Pesto Pasta Salad

penne with pesto, two kinds of tomato, and fresh mozzarella

Makes 4 servings · 578 kcal per serving

Ingredients

• 320 g penne
• 250 g cherry tomatoes
• 125 g mozzarella
• 100 g jarred basil pesto
• 60 g sun-dried tomatoes in oil
• 30 g parmesan
• 15 g lemon juice

Method

1. 1. Cook the penne in boiling water according to the package directions until tender. Drain, rinse briefly under cool water, and drain thoroughly.
2. 2. While the pasta cooks, halve the cherry tomatoes, finely chop the drained sun-dried tomatoes, and cut the drained fresh mozzarella into small pieces. Finely grate the Parmesan.
3. 3. Stir the jarred pesto and lemon juice together in a large bowl. Add the cooled penne and toss to coat, then fold in both tomatoes, mozzarella, and Parmesan. Salt to taste.
4. 4. Serve immediately or refrigerate until ready to serve. Toss again before serving.