For the pasta mozzarella salad, boil plenty of salted water. Add the Barilla Farfalle and cook until al dente. Drain in a colander.
For the dressing, mix 1 jar of Barilla Pesto Rosso with sherry vinegar and freshly ground pepper.
Drain and halve the mozzarella balls, wash the cherry tomatoes and halve them as well. Drain the corn in a colander.
Clean the radicchio, quarter it, rinse it and cut out the stalk. Then cut into strips. Clean and wash the spring onions and cut them into fine rings.
Carefully mix the corn, radicchio and spring onions with the pasta and arrange everything on a platter.
Spread the prepared mozzarella, cherry tomatoes and pine nuts on the pasta salad and sprinkle with the plucked basil leaves.
Serve the finished pasta-mozzarella salad.
Preparation Tip:
For the pasta mozzarella salad recipe, walnuts or cashews can be used instead of pine nuts.
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