July 2019

Pesto Pasta Salad With Smoked Mozzarella + Tomatoes


2 boxes Andean Dream Gluten Free Quinoa Elbows (Or any pasta of your choice)
1 1/2 cups pesto sauce
I box organic grape tomatoes, halved
1 ball smoked mozzarella cheese, cubed
1/4 cup freshly grated Parmesan cheese

For the pesto:

4 cups basil leaves
2 garlic cloves, heated in microwave for 30 seconds
1/2 cup pine nuts
1 cup freshly grated Parmesan cheese
1 cup or so of extra virgin olive oil
Salt + pepper to taste


Blend all ingredients together in food processor or blender, until smooth. 

Cook the pasta in salted water until al dente.

Stir in pesto, tomatoes, mozzarella and parmesan. Add more salt + pepper to taste, and serve at room temperature.

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