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Mixed tomato pasta salad with pesto

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  • Egg free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • 2 serves veg or fruit

Feel the essence of summer with our mixed tomato pasta salad with pesto, featuring vibrant tomatoes and al dente pasta.

  • Serves6, as a side
  • Cook time10 minutes
  • Prep time10 minutes
Mixed tomato pasta salad with pesto

Ingredients

  • 375g Cucina Matese Mafalde Corte or Orecchiette Pasta
  • 2 vine-ripened tomatoes, cut into wedges
  • 2 roma tomatoes, thinly sliced
  • 200g medley Perino tomatoes, halved and sliced
  • 2 tbs toasted pine nuts
  • 1 cup basil leaves
  • 1/3 cup (80g) basil pesto
  • 2 tbs olive oil
  • 600g fresh mozzarella, torn

Nutritional information

Per Serve: Energy: 2847kJ/681 Cals (33%), Protein: 33g (66%), Fat: 38g (54%), Sat Fat: 17g (71%), Carb: 48g (15%), Sugar: 4g (4%), Dietary Fibre: 5g (17%), Sodium: 737mg (37%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Place in a large heatproof bowl with combined tomato, pine nuts and basil.

  2. Step 2

    Combine the pesto and oil in a small bowl. Season. Drizzle over the pasta mixture and gently toss to combine.

  3. Step 3

    Arrange the pasta mixture on a serving platter and top with the mozzarella to serve.

Recipe tip

COOK. STORE. SAVE
Find me...
Mafalde pasta is ribbon-shaped pasta that’s been cut short. Its wavy edges help to hold tasty sauces. Find it in the pasta aisle.

Use it up: Have an open jar of kalamata olives in the fridge? Use them up by adding to this pasta salad for an extra hit of salty, savoury flavour.

Make and take: This warm salad is also tasty served cold if you need to bring a plate. Store the pasta mixture and pesto in separate containers, then add mozzarella just before serving.

Mixed tomato pasta salad with pesto

Mixed tomato pasta salad with pesto
  • Serves6, as a side
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 375g Cucina Matese Mafalde Corte or Orecchiette Pasta
  • 2 vine-ripened tomatoes, cut into wedges
  • 2 roma tomatoes, thinly sliced
  • 200g medley Perino tomatoes, halved and sliced
  • 2 tbs toasted pine nuts
  • 1 cup basil leaves
  • 1/3 cup (80g) basil pesto
  • 2 tbs olive oil
  • 600g fresh mozzarella, torn
    Description

    Feel the essence of summer with our mixed tomato pasta salad with pesto, featuring vibrant tomatoes and al dente pasta.

    Method
    1. Step 1

      Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Place in a large heatproof bowl with combined tomato, pine nuts and basil.

    2. Step 2

      Combine the pesto and oil in a small bowl. Season. Drizzle over the pasta mixture and gently toss to combine.

    3. Step 3

      Arrange the pasta mixture on a serving platter and top with the mozzarella to serve.