Pesto Pasta
This easy pesto pasta salad is loaded with cherry tomatoes, mozzarella, and basil. A fresh, make-ahead summer side dish!
Ingredients
- 12 ounces rotini pasta, or other short pasta like fusilli or penne
- 1 ½ cups cherry tomatoes halved
- 8 ounces fresh mozzarella balls drained
- ½ cup pesto, homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- Handful of fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions.
- Drain pasta and rinse briefly under cold water to stop the cooking process and cool it down. Let it drain well and transfer to a large mixing bowl.
- Add cherry tomatoes and mozzarella balls to the cooled pasta.
- Add pesto and olive oil to the bowl. Toss gently with a large spoon or silicone spatula until everything is evenly coated.
- Season with freshly ground black pepper to taste. Add Parmesan cheese, and toss again to combine.