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Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes and Mozzarella Cheese

Servings 8


  • 1 pound dried gluten-free pasta
  • 2 to matoes chopped
  • 1/4 cup Kale Basil Hazelnut Pesto
  • 1/4 cup Sun-dried Tomato Pesto
  • 6 cloves garlic minced
  • 2 cups grilled chicken cut into strips
  • 2 medium balls Buffalo mozzarella cheese
  • 1/4 cup grated Romano cheese
  • 1/4 cup extra virgin olive oil
  • salt and fresh ground black pepper


  1. Cook pasta according to package instructions. Meanwhile, combine remaining ingredients in a large bowl. When pasta is cooked, drain and transfer immediately to bowl. Toss well to coat. Serve.