Tomato pesto and pasta salad

Tomato pesto and pasta salad

The intensely sweet flavour of our Mutti Baby Roma Tomatoes brings a unique twist to this pesto recipe, providing a contrast to the nutty flavours from the parmesan and roasted pine nuts.

(COOK TIME: 1h 8 min)


4 servings


For the tomato pesto:

  • 400 g of Mutti Baby Roma Tomatoes
  • 1/2 Garlic Clove
  • 1/2 Raw Onion
  • 10 Fresh Basil Leaves
  • 1 Tsp of Oregano
  • 1/2 Tsp Salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Grated Parmesan
  • 1 Tbsp Roasted Pine Nuts

For pasta salad:

  • 3 Cups of Pasta (cooked al dente and cooled)
  • A Handful of Green Olives
  • 1 Pack of Mozzarella Pearls
  • 1/2 Cucumber (finely sliced)
  • 1 Green Chilli (finely sliced)
  • Fresh Basil (chopped)
  • Salt/Pepper to taste
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Instructions for the tomato pesto:

  1. In a saucepan on a low heat cook the Mutti Baby Roma Tomatoes for approximately 1 hour, until the liquid is reduced. Then let it cool.
  2. Once cooled, add this and the other ingredients for the tomato paste into a blender or food processor, except for the parmesan cheese.
  3. Blend until you get a smooth paste (or a bit less if you like it a little chunky), pour in a jar. Can be kept in the fridge for up to a week.

Instructions for the salad:

  1. In a large bowl, add the cooked al dente pasta, the olives, mozzarella pearls, cucumber slices and the finely sliced green chilli.
  2. Then add 3 tablespoons of the tomato pesto and mix well.
  3. Season with freshly crushed black pepper and fresh basil.

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