Mozzarisella 'Chicken' & Basil Pesto Pasta Salad
Ingredients
- 1/2 small onion, finely chopped
- 1 clove of garlic, minced
- Handful of cherry tomatoes, halved
- 50g pesto
- Few slices of MozzaRisella
- 1 tbsp capers
- Baby leaf salad
- 75g Fusilli pasta, cooked & cooled
- Sea salt & black pepper (for seasoning)
- 70g vegan chicken, cooked & cooled
Preparation
In a large bowl, combine the pesto, chopped onion, minced garlic, cooked pasta, halved cherry tomatoes, capers, cooked vegan chicken, and season with sea salt & black pepper. Gently mix to coat all the ingredients in the pesto.
Place the baby leaf salad in another large bowl.
Add the mixed pasta ingredients to the salad bowl.
Top the salad with slices of MozzaRisella cheese and fresh basil leaves.
Drizzle the salad with balsamic vinegar.