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Olivia

Pesto Pasta Salad with Cherry Tomatoes and Mozzarella made easy!

A refreshing and easy-to-make Pesto Pasta Salad featuring cherry tomatoes and mozzarella, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls halved
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish optional

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and mozzarella balls.
  3. Add the basil pesto, grated Parmesan cheese, and olive oil to the pasta mixture. Toss gently to combine until everything is evenly coated.
  4. Season with salt and pepper to taste. Adjust the seasoning if necessary.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a gentle toss and garnish with fresh basil leaves if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 16gCholesterol: 30mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For added crunch, toss in some chopped bell peppers or cucumbers.
  • Substitute the mozzarella with feta cheese for a tangy flavor twist.

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