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Pasta Salad With Lemon-Pesto Dressing

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C
MineralsNatrium, Silicon

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cavatappi, corkscrew pasta, or Medium shells

  2. Coarse salt - as needed

  3. 1 cup 237ml Prepared pesto sauce

  4. 1 Lemon - juiced, zested

  5. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley

  6. 1 cup 62g / 2 1/5oz Grape tomatoes - halved

  7. 4 Scallions - chopped

  8. 3/4 lb 340g / 11oz Ricotta salata - chopped, crumbled

  9. 16-oz tub bocconcini mini pieces of

  10. Mozzarella, drained, pieces halved)

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil and salt it.

  2. Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.

  3. Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

  4. This recipe yields 6 to 8 servings.

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