Fusilli Salad with Pesto
A delicious salad in the colours of Italy
Ingredients
400g of Panzani fusilli
16 cherry tomatoes
16 mozzarella balls
5 tablespoons of Panzani Pesto
40g of pine nuts
A few basil leaves
Make With
Preparation
- Cook the fusilli according to the directions on the packet. Leave to cool.
- Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
- Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.
