Made with nut-free pesto, this quick pasta salad from Cooking Light is a tasty, cheesy option for a busy weeknight. If you don’t have farfalle, feel free to use any other whole-grain pasta.
Ingredients for servings
uncooked whole-grain farfalle
2 cup fresh basil leaves
2 tablespoon olive oil
2 teaspoon lemon zest
0.5 teaspoon salt
0.25 teaspoon black pepper
1 clove garlic
1 cup grape tomatoes halved
1 cup cherry tomatoes halved
0.75 cup mozzarella cheese divided, cut into 1/2-inch cubes (about 3/4 cup)
0.25 cup Romano cheese grated
Caprese-Inspired Pasta Salad with Nut-Free Pesto
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.
Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth.
Add basil mixture, tomatoes, and half the mozzarella to pasta; toss to combine.
Top with remaining mozzarella and Romano cheese.