Pasta and Mozzarella Salad


  1. Cook pasta according to package directions, in the water. Drain and let cool.
  2. Transfer pasta to a bowl and toss with the mozzarella, chopped sun-dried tomatoes, Sun blushed tomatoes and cherry tomatoes. Drizzle with lemon juice and some of the oil from the blushed tomatoes..
  3. Prepare pesto dressing. Pulse together basil leaves, garlic, parmesan, olive oil, lemon juice, roquette, spinach and salt in a food processor. Scrap down the sides of the bowl with a rubber spatula if needed and pulse again until very smooth.
  4. Add dressing to pasta mixture and toss to combine. Adjust salt and pepper if needed and serve.

To add extra texture, serve with toasted ciabatta.


Serves 6

  • 200g fusilli pasta or similar type of pasta
  • 1 Litre of boiling water
  • 110 g Mozzarella
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 5 Sunblushed Tomatoes qquartered
  • 10 cherry tomatoes (Red and Yellow), halved
  • the juice of 1/2 lemon

Pesto dressing

  • 1 large fresh basil bunch
  • 50g Roquette
  • 50g Baby Spinach
  • 1 garlic clove, minced
  • 2 tbsp parmesan cheese, shredded
  • 1/4 cup olive oil
  • the juice of 1/2 lemon
  • a pinch of salt