Tomato and Mozzarella Pesto Orecchiette Salad

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 2 cups (500 mL) orecchiette (or other small thick pasta)
  • 3 cups (750 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 cups (500 mL) packed fresh basil leaves
  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (60 mL) toasted pine nuts
  • 1 clove garlic
  • 1/4 cup (60 mL) freshly grated Parmesan cheese
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) fresh cracked black pepper
  • 2 cups (500 mL) cherry tomatoes, halved or quartered depending on size
  • 2 cups (500 mL) fresh mozzarella, torn into bite sized pieces
  • 1/2 cup (125 mL) finely diced red onion
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) chopped basil leaves
  • 2 lemon, halved


  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.

Ratings & Reviews

  • claude p.

    June 25, 2016

    Rating by claude

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Amount Per Serving
Calories 450
Fat 29 g
Sodium 450 mg
Carbohydrate 34 g
Dietary Fibre 3 g
Protein 13 g
Vitamin A 15 %DV
Calcium 35 %DV
  • Source of calcium
  • Source of fibre

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