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Farfalle pasta salad with buffalo mozzarella, tomato and pesto


Ingredients for 4 people

350g of Farfalle De Cecco pasta

15 Leaves of fresh basil

4 Tablespoons of “real basil pesto”

3 Vine ripe tomato cut in wedges 

2 Buffalo mozzarella ripped in small pieces by hand

3 Tablespoon of extra virgin olive oil

Salt and pepper

To make the pesto

250g of fresh basil leaves

50g of fresh Italian parsley

50g Pine nuts 

60g of grated Parmigiano Reggiano

60g Pecorino Romano cheese

100ml extra virgin olive oil

2 Cloves of garlic

Salt to taste 


  1. Make the pesto: In a blender place the nuts, half of the cheese, the garlic and half of the oil then blend to a smooth paste.

  2. Add the parsley and blend for a few seconds then add the bail, the rest of the oil, cheese and blend until the sauce is nice and smooth. 

  3. Season with salt and place it into a jar in the fridge. It is important not to blend for too long or the basil will lose the aroma and become dark! Note: Basil pesto is a cold sauce
    olive oil bas and is not a dip!

  4. Cook the farfalle in plenty of salted water and when al dente drain and cool quickly under runing cold water (do not soak the pasta in cold water! It will become overcooked once cold from the

  5. Drizzle the pasta with a little extra virgin olive oil and place it into a large terrine. 

  6. Add all the other ingredients and mix through. Season with salt and pepper! 

Buon Appetito!  

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