Ingredients:

  • 16 oz dried pasta (Rotini, Fusilli, or Farfalle)
  • 1 tsp salt
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 8 oz mini mozzarella pearls

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions to maintain a firm bite.
  2. Drain the pasta in a colander and immediately rinse with cold water for 30 seconds to stop the cooking process and remove excess starch.
  3. Transfer the cooled pasta to a mixing bowl and fold in the basil pesto until evenly coated.
  4. Gently stir in the halved cherry tomatoes and mozzarella pearls, folding carefully to keep the ingredients intact.