Description
A refreshing pasta salad with basil pesto, creamy mozzarella, and ripe tomatoes, perfect for gatherings or a light dinner.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup basil pesto
- 1 cup fresh mozzarella, diced
- 1 cup ripe tomatoes, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Combine the cooked pasta, basil pesto, diced mozzarella, and chopped tomatoes in a large mixing bowl.
- Drizzle in the olive oil and season with salt and pepper. Toss until well blended.
- Garnish with fresh basil leaves before serving. Enjoy chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing the salad is not recommended; however, pesto can be frozen separately.