Pesto, tomato and Buffalo mozzarella salad

The flavours in this salad blend perfectly together and the rich mozzarella cheese helps to bring them all out into one delicious dish.

The flavours in this salad blend perfectly together and the rich mozzarella cheese helps to bring them all out into one delicious dish.

Prep 10 min, Total 15 min   

Ingredients:

2 garlic cloves

4 cups packed basil leaves, about 2 small bunches

1/2 cup toasted pine nuts

1/3 cup grated Parmesan

2 tbsp lemon juice

1/4 tsp salt

1/3 cup olive oil

1/3 cup canola oil

4 medium coloured tomatoes, sliced into wedges

250 g pkg Buffalo or fresh mozzarella, roughly torn

Method:

1. Drop garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, Parmesan, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils. Transfer to a large bowl.

2. Add tomato wedges and mozzarella to pesto along with pasta. Toss until combined. Serve immediately.

 

Alternate option:

1. To make pesto penne rigate with Buffalo mozzarella, cook 1/2 454g pkg penne rigate in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.

2. Add cooked pasta with tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately.

Serves 6

Courtesy Claire Tansey, www.chatelaine.com