Empty My Fridge
Summer pasta salad!
Ingredients
- Orecchiette11 oz
- Cherry tomato · halved3 cups
- Mozzarella cheese · diced drained1 ½ cups
- Basil · for garnish2
- Walnut⅓ cups
- Parmesan cheese · grated⅓ cups
- Pecorino cheese · grated¼ cups
- Extra virgin olive oil⅓ cups
- Saltto taste
Instructions
- Blend the basil, cherry tomatoes, walnuts, Parmigiano, Pecorino Romano, extra-virgin olive oil and a pinch of salt until smooth and creamy.
- Boil the orecchiette in generously salted water until al dente. Drain, rinse under cold running water to stop the cooking, then toss with a drizzle of olive oil so it does not stick.
- Mix the walnut pesto into the pasta until evenly coated.
- Fold in the halved cherry tomatoes and the well-drained mozzarella.
- Garnish with fresh basil and refrigerate until serving. Add the cherry tomatoes just before serving for the freshest flavor and texture.
Summarized from GialloZafferano's video. Watch it for the details.
More recipes with
CheeseTomatoParmesan cheeseMozzarella cheeseCherry tomatoWalnutPecorino cheeseOrecchiette
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