Italian Pesto Penne Salad

• 86
  280 g penne rigate

  Penne Rigate86$4.29Buy from Felicetti Pasta
• 12 cups water
• 1 1/2 tsp fine sea salt, divided
• 88
  1/4 cup sunflower seeds

  Sunflower Seeds88$14.49Buy from Terrasoul Superfoods
• 83
  1/2 cup basil pesto

  Biona Organic Green Pesto 120g83$13.00Buy from Gudz
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 95
  2 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 1/4 tsp freshly ground black pepper
• 83
  200 g buffalo mozzarella, cut into 1/2-inch cubes

  SWR Raw Buffalo Square Mozzarella 8 oz83$22.06Buy from Southwest Ranches Farmers Market

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1. 1

   Bring 12 cups of water and 1 teaspoon of salt to a rolling boil in a large pot over high heat, then add the penne rigate and cook until al dente, about 10 minutes.

2. 2

   While the pasta boils, place the sunflower seeds in a small dry skillet over medium heat and toast, shaking the pan frequently, until fragrant and lightly golden, about 3 minutes, then transfer to a small dish to cool.

3. 3

   In a large serving bowl, whisk together the basil pesto, cherry tomato passata, extra-virgin olive oil, remaining 1/2 teaspoon fine sea salt, and black pepper until completely smooth.

4. 4

   Drain the cooked penne rigate thoroughly in a colander and rinse briefly under cool running water for 10 seconds to stop cooking, shaking vigorously to remove excess liquid.

5. 5

   Add the warm penne rigate to the bowl with the prepared dressing and toss thoroughly until every noodle is evenly coated.

6. 6

   Gently fold in the buffalo mozzarella, then scatter the toasted sunflower seeds over the salad just before serving.