Pasta Salad Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g pasta
- 2 glasses pesto rosso
- 2 bell pepper (s)
- 1 can peas and carrots
- 200 g cooked ham
- 2 scoops mozzarella
- 6 egg (s)
- salt and pepper
- 1 small bunch chives
- 200 g tomato (s)
Print Recipe
Pin Recipe Instructions
- First, two pots of water are placed on top. Put a pinch of salt in the first pot. As soon as the water boils, add the pasta. In the second pot, boil the eggs until they are hard. After the eggs have been quenched, they are set aside for the time being.
- Meanwhile, you dice the tomatoes, the peppers and the boiled ham. Put everything in a large bowl and add the peas and carrots.
- When the noodles are cooked firm to the bite, frighten them off and put them in the bowl as well. Now add 2 glasses of pesto rosso and stir everything well.
- Then you peel the eggs, dice them and add them to the pasta salad. Only now do you dice the mozzarella and mix it in. You have to make sure that the pasta is already a bit cold, otherwise the mozzarella will melt and result in a gummy mass.
- Finally add salt, pepper and chives. Stir everything well again and you`re done.
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