Pesto Salad with Grape Tomatoes, Sopresatta, and Mozzarella

fresh, summery, goodness

Having a summertime party tonight and this is just the thing…

If you want to cut a little corner you can buy pesto sauce.

If you want to up the nutrients in this guy add some ground flax to the pesto and use a whole wheat and high fiber pasta.

But seriously… when I entertain it’s about taste.

Serves 12


2 lbs rigatoni pasta, cooked al dente and cooled

12 oz pesto sauce (about a cup and a half)

5 oz sopressata, sliced into small chunks or strips (a little over half of a chub)

8 oz small mozzarella balls, sliced (if you wish – when I can find tiny ones I leave them whole)

10-12 oz grape or cherry tomatoes


1. In a very large bowl toss the pesto sauce with the cooled pasta. If you find it’s a little dry and a drizzle of olive oil.

2. Combine the sopressata, mozzarella, and tomatoes in a separate bowl and sprinkle with salt pepper and olive oil. Toss Gently.

3. Add the tossed ingredients to the pasta and toss evenly.

4. Top with shaved parmigiano reggiano for added Italian flare.

Pairing with wine? Definitely go bianco (white). Pinot Grigio would be just right.

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