Farfalle Pasta Pesto Salad Recipe

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Farfalle Cold Pasta Pesto Salad Recipe

Serves 8-10


 This is one of my favorite quick summer pastas and 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 also keeps very well in the fridge and can be enjoyed cold all week.


1 pound Scambaro 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)



1. Bring 5-quart pot of salted water to a boil. Add farfalle pasta and cook until el-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. Pull cooked pasta out of the boiling water, and place in a large serving bowl, add diced tomatoes and cubes of mozzarella cheese and combine.  If pesto 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.