Tomato pesto pasta salad

Tomato pesto 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.

Made with Baby Plum Tomatoes

Mutti Baby Plum (Datterini) are small, delicious, elongated tomatoes that stand out for their intensely sweet flavour and juicy, fleshy texture. 100% Italian and perfectly sunripened, these tomatoes are harvested very carefully, and processed extremely quickly to preserve all their freshly picked taste. They are ideal to use for quick sauces or to enjoy with shellfish and seafood.

cooking sketch (COOK TIME: 1h 8 min)

cooking sketch Easy

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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Tomato pesto pasta salad: Method

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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