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Pesto Pasta Salad
Ingredients Method
64g rotini pasta
Bring a large pot of lightly salted water
2 tablespoons pesto to a boil, cook the rotini at a boil until
tender yet firm to the bite, about 8
1 tablespoon extra-virgin olive oil minutes; drain.
Mix pesto, olive oil, salt, garlic, and black
Sea salt, to taste pepper in a bowl, add rotini. Toss to
coat. Fold in tomatoes, mozzarella, and
½ clove fresh garlic fresh basil.
Ground black pepper to taste
Handful grape tomatoes
Small fresh mozzarella balls
2 leaves fresh basil leaves, finely
shredded
