Tomato and Mozzarella Pesto Orecchiette Salad
- 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.
- In blender, combine basil, olive oil, pine nuts, garlic, parmesan, salt, and pepper. Blend until smooth.
- In a large bowl, combine tomatoes, mozzarella, and red onion. Toss with pasta and the cooking liquid, pesto, parsley and basil until well blended.
- 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.
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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