Three-coloured hélices salad

with mozzarella, cherry tomatoes and rocket pesto



150 g of GALLO tomato and spinach hélices

150 g of cherry tomatoes, halved

1 bag of mozzarella balls

50 g of rocket salad

50 ml of virgin olive oil

½ a garlic clove

20 pine nuts



Step 1

To make the pesto: add all the ingredients into a food processor and blend until you get a green sauce (add more oil, if necessary) taste it and season.

Step 2

Place a pot with abundant water and a pinch of salt to heat and when it starts to boil, add the hélices. Stir every few minutes so that they do not stick. Cook for 9 minutes or until al dente.

Step 3

Strain the hélices and add them to a bowl with cold water to stop the cooking process. When they are cold, strain the pasta again.

Step 4

Place the cold and strained hélices into a bowl and add the cherry tomatoes and the drained mozzarella balls.

Step 5

Pour the pesto over the salad and mix well.

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