Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp Salt
  • 3/4 cup Basil pesto
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 pint Cherry tomatoes
  • 8 oz Mozzarella pearls
  • 1/4 cup Fresh basil leaves
  • 1/2 tsp Salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, pulling the noodles out 1 minute before the al dente time. Drain in a colander.
  2. Immediately transfer the steaming pasta to a large mixing bowl. While hot, stir in the pesto, olive oil, and lemon juice until the pasta is evenly coated.
  3. Let the pasta and pesto mixture sit for 5 minutes to cool slightly.
  4. Gently fold in the halved cherry tomatoes and mozzarella pearls using a spatula.
  5. Stir in the fresh basil ribbons and season with salt and black pepper to taste.