Ingredients and Weight:
- Farfalle pasta: 1 pound
- Fresh basil leaves: 1 cup, packed
- Parmesan cheese, grated: 1 cup
- Pine nuts: 1/2 cup
- Garlic: 2 cloves
- Olive oil: 1/2 cup
- Sun-dried tomatoes: 1/2 cup, chopped
- Black olives: 1/2 cup, chopped
- Artichoke hearts, quartered: 1 can (14 ounces), drained
- Mozzarella balls: 1 package (8 ounces), cut into bite-sized pieces (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook farfalle pasta in salted water according to package directions. Drain and set aside.
- In a blender or food processor, combine basil, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth and well combined.
- In a large bowl, combine cooked pasta, pesto sauce, sun-dried tomatoes, olives, artichoke hearts, and mozzarella balls (if using). Toss until well coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutritional Information:
(Per serving, approximately 1 cup)
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 15g
Dish Characteristics:
- Vibrant and colorful
- Fresh and aromatic
- Creamy and flavorful
- Versatile and customizable
User Comments:
- "This salad is absolutely delicious! The pesto is so rich and creamy, and the combination of flavors is perfect." - Jenny
- "I love the use of sun-dried tomatoes and artichoke hearts. They give the salad a nice Mediterranean flair." - Michael
- "I'm not a huge fan of pesto, but this salad changed my mind. It's light and refreshing, with a perfect balance of flavors." - Sarah
- "The mozzarella balls make this salad extra special. It's perfect for a summer gathering." - David
Special Precautions and Tips:
- If you don't have a blender or food processor, you can make the pesto by hand using a mortar and pestle.
- You can adjust the amount of olive oil in the pesto to achieve your desired consistency.
- For a vegan version, omit the Parmesan cheese and mozzarella balls.
- This salad is best served chilled, but it can be refrigerated for up to 3 days.
