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Gluten-Free Italian Pesto Pasta Salad

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Total Time: 40 minutes, Prep Time: 20 minutes, Cook Time: 20 minutes

Serving Size: 

9 oz. Pappardelle's Gluten-Free Italian Pesto Orzo Blend
1 tbsp. Bella Sol California Extra Virgin Olive Oil
1 cup roasted red peppers, chopped 
1 sweet red onion, thinly sliced
1/4 lb. prosciutto ham, sliced
8 oz. fresh mozzarella, cubed
3/4 cup green olives, sliced
1/4 cup fresh basil, chopped
Modena Barrel-Aged Balsamic Vinaigrette (see below)

Modena Barrel-Aged Balsamic Vinaigrette
1/2 cup Bella Sol Modena Barrel-Aged Balsamic
1/4 cup Bella Sol California Extra Virgin Olive Oil
1/2 tsp. fresh basil, chopped
1/2 tsp. fresh garlic, chopped
1/2 tsp. fresh parsley, chopped
1 teaspoon Dijon mustard
Salt & pepper, to taste


1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 14 to 16 minutes. Drain and run pasta under cold water to cool.
2. In a large bowl, combine all ingredients (except mozzarella and pasta) and let marinate for 15 minutes.
3. Add pasta and mozzarella and let marinate another 15 minutes before serving. Enjoy!

From This Recipe

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