Summer pasta salad with mozzarella and pesto

Name: Summer pasta salad with mozzarella and pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Fusilli; 250 g Cherry tomatoes, halved; 125 g Mozzarella, torn into pieces; 60 g Green pesto; 0.5 Cucumber, diced; 150 g Sweetcorn, drained; 3 Spring onions, sliced; 20 ml Olive oil; 0.5 Lemons, juice only; 10 g Fresh basil, torn; 3 g Salt

A cold pasta salad that is great for lunchboxes and picnics, with cherry tomatoes and creamy mozzarella.

Ingredients

300 g Fusilli
250 g Cherry tomatoes, halved
125 g Mozzarella, torn into pieces
60 g Green pesto
0.5 Cucumber, diced
150 g Sweetcorn, drained
3 Spring onions, sliced
20 ml Olive oil
0.5 Lemons, juice only
10 g Fresh basil, torn
3 g Salt

Method

Cook the fusilli in salted boiling water for 10 minutes.
Drain and rinse under cold water until cool. Shake off the excess.
Stir the pesto, oil and lemon juice together in a large bowl.
Add the pasta and the tomatoes, cucumber, sweetcorn and spring onions and toss well.
Fold in the mozzarella and basil just before serving. It will keep in the fridge for a day.