Busiati Trapanesi pasta salad
A great summer classic where the creaminess of basil pesto joins the delicate taste of mozzarella cheese and the crunchiness of vegetables. This fresh and tasty pasta salad is super easy to prepare and is the perfect choice for a lunchbox, a work lunchtime or a picnic with family and friends!
- Preparation time
- Cooking time
- 14.1oz Bella Italia Busiati Trapanesi pasta
- 6.7oz basil pesto
- 2 tablespoon extra virgin olive oil
- 1 big lemon, juice
- salt and pepper, to taste
- 3.5oz cherry tomatoes, cut in half
- 3.5oz bocconcini, cut in half (or mozzarella cheese, diced)
- 3.5oz grilled asparagus, roughly chopped
- 3.5 marinated eggplants
- fresh basil leaves
HOW TO PREPARE
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Busiati Trapanesi “al dente” and set aside.
In a large bowl, pour the basil pesto (you can prepare it at home following the traditional recipe from Liguria region, or you can use your favorite ready-made basil pesto) and add the extra virgin olive oil and the lemon juice, stirring well with a kitchen whisk to allow the ingredients to blend.
Add the pasta to the bowl and stir gently until the pasta blends fully with the pesto sauce; then add the cherry tomatoes, the bocconcini (or mozzarella cheese), the grilled asparagus, the marinated eggplants and the basil, mixing one last time.
Refrigerate for at least one hour and serve with a drizzle of extra virgin olive oil according to taste.