- 1 1/2 cups rotini pasta
- 3 tablespoons pesto, or to taste
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon ground black pepper
- 1/2 cup halved grape tomatoes
- 1/2 cup small (pearlini) fresh mozzarella balls
- 2 leaves fresh basil leaves, finely shredded
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
05/05/2018
recipepes.com
Pesto Pasta Caprese Salad, recipe
PT15M
PT1H
5
455 calories