Prep time
10 MIN
Total time
45 MIN
Our Tomato and Mozzarella Pesto Orecchiette Salad recipe makes a great starter to Saturday night dinner. With classic Italian flavours paired with toasted pine nuts and bright lemon, your family will love it!



  1. Place pasta and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Cook for 2 minutes. Remove from heat, cover and let sit until most of the liquid has been absorbed and the pasta is al dente; about 15 minutes. Stir to loosen and set aside to cool.
  2. In blender, combine basil, olive oil, pine nuts, garlic, parmesan, salt, and pepper. Blend until smooth.
  3. In a large bowl, combine tomatoes, mozzarella, and red onion. Toss with pasta and the cooking liquid, pesto, parsley and basil until well blended.
  4. Grill or char lemons on the grill or in a pan. Serve salad on a platter with lemons and squeeze lemons over just before serving.

Recipe Tips

Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 Stars

    Rating by claude

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    claude p. | June 25, 2016

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