Tomato and Mozzarella Pesto Orecchiette Salad Recipe

Ingredients

• 2 cups (500 mL) orecchiette (or other small thick pasta)
• 3 cups (750 mL) CAMPBELL’S® Ready to Use Vegetable Broth
• 2 cups (500 mL) packed fresh basil leaves
• 1/2 cup (125 mL) olive oil
• 1/4 cup (60 mL) toasted pine nuts
• 1 clove garlic
• 1/4 cup (60 mL) freshly grated Parmesan cheese
• 1/2 tsp (3 mL) salt
• 1/2 tsp (3 mL) fresh cracked black pepper
• 2 cups (500 mL) cherry tomatoes, halved or quartered depending on size
• 2 cups (500 mL) fresh mozzarella, torn into bite sized pieces
• 1/2 cup (125 mL) finely diced red onion
• 1/4 cup (60 mL) chopped fresh parsley
• 1/4 cup (60 mL) chopped basil leaves
• 2 lemon, halved