Pasta – Tomatoes – Mozzarella – Salad with Pesto

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

6 tablespoon balsamic vinegar
4 tablespoon calvados (alternatively apple juice)
3 tablespoon pesto Genovese
8 tablespoon olive oil
500 g pasta (Farfalle)
500 g cherry tomato (s), halved or quartered
500 g mozzarella, diced or torn into small pieces

Pasta – Tomatoes – Mozzarella – Salad with Pesto

Instructions

The farfalle are cooked al dente, quenched and set aside to cool.
Prepare a sauce from the liquid ingredients and the pesto. Marinate the chopped mozzarella in it for 10 minutes. Then add the tomatoes and pasta.
The salad should then be able to steep for about 30 minutes before it is eaten.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.