Italian Pasta Salad with Shell Pasta

The pasta shells catch the red pesto, with tomatoes, mozzarella and peppery rocket tucked in between. Toasted pine nuts add a little crunch. It is an Italian-style pasta salad to put on the table as a side dish.

Video: making Italian pasta salad

Why I use pasta shells

I chose shell pasta for this salad because it holds the pesto well. Small pieces of tomato and mozzarella also tuck into the shells. Other short pasta shapes work if that is what you have in the cupboard.

Red pesto keeps the dressing simple

I use ready-made pesto rosso here and mix it with olive oil. The sun-dried tomatoes are dry-packed, without oil. If they are very firm, soak them briefly in warm water and drain well before chopping. Fresh cherry tomatoes keep the salad juicy.

Making the salad ahead

You can mix the cooled pasta, tomatoes, mozzarella and dressing ahead of time and keep them covered in the fridge. Add the rocket and toasted pine nuts shortly before serving to keep the leaves fresh and the nuts crisp.

Kitchen tip

Toast the pine nuts in a dry pan and keep an eye on them. As soon as they are golden, transfer them to a plate; they will keep browning if left in the hot pan.

Find more salads and sides in my recipe collection.

Easy recipe

Italian Pasta Salad with Shell Pasta

Italian shell pasta salad with red pesto, mozzarella, rocket, pine nuts and fresh and sun-dried tomatoes. An easy side dish for barbecues and gatherings.

Prep time

15 min

Cook time

15 min

Yield

8 servings

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Ingredients

− 8 +

• 500 gshell pasta, dry weight
• 250 gcherry tomatoes
• 30 gpine nuts
• 125 gfresh mozzarella, drained weight, about 1 ball
• 50 gsun-dried tomatoes, dry-packed, without oil
• 50 grocket
• 2 tbspred pesto
• 2 tbspolive oil
• salt and pepper, to taste
• fresh basil, optional

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Instructions

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1. Cook the shell pasta in salted water according to the packet until al dente. Drain, spread out and leave to cool for about 15 minutes.
2. Halve the cherry tomatoes. Chop the dry-packed sun-dried tomatoes; if very firm, briefly soak in warm water and drain well first. Drain and dice the mozzarella.
3. Toast the pine nuts in a dry frying pan over medium heat until golden, then immediately transfer to a plate to cool. Wash and dry the rocket. Chop some basil if using.
4. Stir the red pesto and olive oil together. Mix the cooled pasta with both types of tomato, mozzarella and dressing. Season with salt and pepper; cover and refrigerate until serving.
5. Fold in the rocket, pine nuts and optional basil shortly before serving. Toss gently and adjust the seasoning.

Nutrition per serving

Calories

358 kcal

Protein

12.8 g

Carbohydrates

52.9 g

Sugar

5.5 g

Fat

10.8 g

Saturated fat

2.8 g

Fibre

3.5 g

Salt

0.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace