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Pesto Pasta Salad
Pesto Pasta Salad
Pesto Pasta Salad

Pesto Pasta Salad

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January 10, 2017

There are few things that scream summer like caprese, so we made one into a pasta salad! By using Colavita pesto sauce, this dish can be enjoyed year-round to bring a little summer into your dinner, whenever you need it.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 5 Servings

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1 lb Colavita Farfalle

1 jar Colavita Pesto Sauce

1 med eggplant, cubed

1 1/2 cups cherry tomatoes, halved

1 cup bocconcini, halved

1/4 bunch fresh basil

3 tbsp Colavita Premium Selection Olive Oil



1Preheat oven to 400⁰ F.

2Cube eggplant and place in a colander, salting liberally. Let sit 10-12 minutes, then rinse thoroughly, squeezing off any excess water. Toss eggplant with half of the olive oil and bake 12-15 minutes, until golden and cooked through.

3While the eggplant is cooking, salt a large pot of water and bring to a boil. Add the farfalle and cook about 8 minutes, until al dente. Drain.

4Transfer the pasta to a large bowl. Stir in pesto and remaining olive oil. Add baked eggplant, cherry tomatoes, and bocconcini. Toss to coat. Top with fresh basil leaves and serve.


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