Basil Pesto Pasta with Sun-Dried Tomato & Mozzarella

On the table in 40mins

Serves 4


  • ½ jar Sacla' Classic Basil Pesto 
  • 500g fusili pasta 
  • Rocket leaves 
  • 20g Mozzarella 
  • 50g cherry tomatoes 
  • Oregano 
  • 2 tbsp. olive oil


  1. Cut cherry tomatoes in half, drizzle on olive oil and oregano and roast in the oven for around 25 mins. 
  2. Boil the pasta according to pack instructions.
  3. Chop up the mozzarella into pieces.
  4. Once the pasta is boiled, stir in the Pesto.
  5. Add rocket leaves to a bowl, and top with the Pesto pasta, then top the pasta with Mozzarella and roasted tomatoes.
  6. Drizzle the oil from the tomatoes over the mozzarella and serve.