Farfalle Pasta Pesto Salad Recipe


1 pound Sgambaro Farfalle Pasta

Sea Salt

1 small jar (180 grams) Ligurian Basil Pesto

zest of 1/2 lemon

juice of 1/2 lemon

1 cup Pomodoraccio Semi-Sundried Tomatoes diced OR 1 cup fresh tomatoes seeded and diced (1/4 inch)

1 pound small Mozzarella Balls quartered (or big mozzarella ball diced - 1/4 inch)

Sea Salt and ground Tellecherry Pepper to taste

Parmigiano-Reggiano grated (optionial)


Farfalle Cold Pasta Pesto Salad Recipe

Serves 8-10

This is one of my favorite quick pastas that can be served immediately warm, or eaten cold the next day. With the right ingredients on hand, it can be pulled together in the amount of time it takes to cook your pasta. It keeps very well in the fridge and can be enjoyed cold all week. 


1. Bring a 5-quart pot of salted water to a boil. Add farfalle pasta and cook until al dente  about 9 minutes.

2. While pasta is cooking, place basil pesto in a bowl, add lemon zest and lemon juice, and combine well.  If the pesto is too thick, add a few tablespoons of the salted pasta water.

3. Drain pasta reserving a cup of pasta water, and place in a large serving bowl, add diced tomatoes and cubes of mozzarella cheese and combine.  If pesto mixture is still too thick, add some pasta water until the pesto is well distributed on the pasta.

4. Season with sea salt and pepper to taste.

5. Serve hot with grated Parmigiano-Reggiano cheese, or place in the fridge to serve cold later.