Food For Thought – Tomato And Pesto Pasta

“Pesto is the best-o.” –@dmfarley

This recipe is another great Meatless Monday inspiration. I changed it up a bit – the original recipe called for corn, which I don’t care for.


500 grams / 18 oz short cut pasta (I used rigatoni)
250 grams / 9 oz pesto
300 grams / 10 oz mozzarella, cut into chunks
1 medium shallot, diced
2 cups grape tomatoes, cut in half
Olive oil


Cook pasta al dente. Meanwhile, saute the shallots in olive oil until they begin to brown. While pasta is still hot, mix with pesto and shallots. Allow to cool to room temperature (or warmer, see Options.) Mix with cheese and tomatoes.


For some added protein, try adding grilled chicken or tofu.

Roasted asparagus or red peppers would make a nice addition and incorporate some extra vitamins.

Substitute feta cheese for mozzarella for a bit of a bite, or remove the cheese altogether for a vegan option.

When I made this dish originally, I was starving, so I didn’t let it cool. I just mixed everything together and chowed down. It was quite tasty. It was also delicious the next day, served cold.

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