Pesto Pasta Salad with Tomatoes and Mozzarella

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Ingredients

• 8 ounces uncooked whole-grain farfalle
• 2 cups fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, peeled
• 1 cup grape tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
• 1 ounce Romano cheese, grated (about 1/4 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.

2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 1.5 ounces mozzarella to pasta; toss to combine. Top with remaining 1.5 ounces mozzarella and Romano cheese.

1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.

2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 1.5 ounces mozzarella to pasta; toss to combine. Top with remaining 1.5 ounces mozzarella and Romano cheese.