Whole-Wheat Pasta Salad with Mozzarella and Pesto
23 min 1 serving 1001 kcal · 39.7 g proteinLevel: Intermediate
The nutritionist's note
Rinsing the pasta stops the cooking and removes surface starch, so it does not stick as it cools. Adding the mozzarella last keeps its supple texture.
Ingredients
1 serving
- whole-wheat pasta100 g
- mozzarella100 g
- cherry tomatoes150 g
- fresh basil20 g
- pine nuts20 g
- grated parmesan15 g
- olive oil15 g
Method
- 1
Cook the whole-wheat pasta al dente, then rinse under cold water.
- 2
Blend the basil, pine nuts, parmesan and olive oil into a pesto.
- 3
Toss the pasta with the pesto and the halved cherry tomatoes.
- 4
Add the diced mozzarella just before serving.
Nutrition facts
per serving
| Energy | 1001 kcal |
|---|---|
| Protein | 39.7 g |
| Carbohydrates | 78.7 g |
| Fat | 56.9 g |
| Fibre | 8 g |
| Iron | 3.4 mg |
| Vitamin B12 | 1.2 µg |
Potential allergens
- gluten
- lactose
- tree nuts
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