Description
A vibrant and refreshing pasta salad with pesto, cherry tomatoes, and mozzarella, perfect for summer gatherings.
Ingredients
- 12 ounces pasta (fusilli or penne)
- 1 cup pesto (homemade or store-bought)
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella balls
- A handful of fresh basil, torn
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
- Boil a large pot of salted water. Add the pasta and cook until al dente, according to package instructions. Drain and let cool.
- Combine the cooled pasta with the pesto in a large mixing bowl, ensuring it is well-coated.
- Fold in the cherry tomatoes, mozzarella balls, and torn basil. Season with salt and pepper to taste.
- Drizzle with olive oil and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
Notes
Best enjoyed cold or at room temperature. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian