Pesto Pasta Salad
Ingredients
- 12 oz. about 4 cups rotini or fusilli, uncooked
- 1 cup pesto
- 10 oz. about 2 cups cherry tomatoes halved
- 8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes)
- salt and pepper to taste (kosher salt is preferred)
- optional: olive oil
Instructions
- Cook the pasta according to instructions on the package, making sure the water is salted. Once cooked, drain and rinse with cold water. Shake out any excess water.
- Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if mixture seems dry.
- Cover and refrigerate until ready to serve. Before serving, stir.
- Keeps in fridge for up to 1 week.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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