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Pasta pesto salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 518
  • Fat about 25g
  • Carbohydrates about 49g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 1 bunch basil, torn into pieces
  • 1 garlic clove, pressed
  • 0.5 tsp salt
  • 3 tbsp olive oil
  • 2 tbsp pine nuts, toasted, cooled
  • 3 tbsp white balsamic vinegar
  • 0.5 red chilli pepper deseeded, finely chopped
  • salted water, boiling
  • 250 g pasta
  • 250 g cherry tomatoes, cut in half or into quarters
  • 70 g Mortadella sausages, cut into thin slices
  • 150 g mozzarella, broken into pieces
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And that's how it's done
And that's how it's done
Crush the basil, garlic and pine nuts with a pestle and mortar or puree, add salt to taste. Gradually stir in the olive oil. Stir in the vinegar. Add the chilli pepper and mix well.
Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, leave to infuse for approx. 15 mins. Stir in the tomatoes and mozzarella. Fry the Mortadella in a non-stick frying pan, without adding any oil, for approx. 2 mins. until crispy.