Ingredients
Scale
Ingredients:
- 12 oz (340g) rotini or fusilli pasta
- 1 ½ cups cherry tomatoes, halved (red & yellow mix)
- 1 ½ cups mini mozzarella balls (bocconcini)
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (optional)
- Salt & black pepper to taste
Instructions
Step by Step:
1️⃣ Cook the Pasta:
- Boil pasta in salted water according to package instructions until al dente.
- Drain, rinse under cold water, and let cool.
2️⃣ Prepare the Ingredients:
- Halve the cherry tomatoes.
- Drain and pat dry the mini mozzarella balls.
3️⃣ Mix Everything:
- In a large bowl, toss the cooled pasta with pesto and olive oil.
- Add the tomatoes and mozzarella, gently mixing to coat everything evenly.
4️⃣ Season & Garnish:
- Sprinkle with chopped basil, salt, and black pepper.
- Drizzle with balsamic glaze for extra flavor (optional).
5️⃣ Chill & Serve:
- Refrigerate for 15 minutes to let the flavors meld, or serve immediately.
Notes
For extra crunch, add toasted pine nuts or swap mozzarella for feta cheese for a tangy twist!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~400 per serving
- Protein: ~20g