A fresh pasta salad combining pesto, sweet cherry tomatoes, and creamy mozzarella, perfect for summer meals or casual gatherings.
Ingredients
Scale
12 ounces rotini or fusilli pasta
1 cup basil pesto
1 1/2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls, halved
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped
1 teaspoon lemon juice (optional)
1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and cool.
- Transfer to a large bowl.
- Mix in pesto and olive oil until coated.
- Fold in cherry tomatoes and mozzarella gently.
- Add Parmesan, salt, pepper, and optional ingredients.
- Taste and adjust seasoning.
- Refrigerate at least 30 minutes.
- Toss before serving, adding olive oil or pesto if needed.