Pesto Pasta Salad with Tomatoes and Mozzarella
8 ounces uncooked whole-grain farfalle
2 cups fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
½ teaspoon kosher salt
¼ 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)
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 5 ounces mozzarella to pasta; toss to combine. Top with the remaining 5 ounces mozzarella and Romano cheese.
364 calories; fat 14.7g; saturated fat 5.3g; mono fat 5.6g; poly fat 1.2g; Protein 15g; carbohydrates 47g; fiber 8g; cholesterol 25mg; iron 3mg; sodium 347mg; calcium 146mg; sugars 4g.
Recipe courtesy of My Recipes.