- 16 oz Rotini pasta cooked al dente, drained
- 8 oz tomatoes cherry or grape tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil chopped
- 1/4 cup pesto
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt/pepper to taste
Pesto is easy to find at most grocery stores, but feel free to make your own pesto if you’re feeling adventurous. It is easy to make and soo delicious!
If you are unable to find fresh mozzarella balls (look in the specialty cheese section of your local grocery store), purchase a chunk of fresh mozzarella instead and cut it into 1/2-inch chunks.
Turn this into a gluten free salad by using gluten free pasta!
Keep this salad covered and in the fridge until you are ready to serve it. It will stay fresh in the fridge for 2-3 days, so it is a great make-ahead dish.
Replace fresh basil with 1 tablespoon of dried basil in a pinch!
Sprinkle a thin layer of salt and black pepper over the top of the salad just before serving.
This makes a large bowl full of pasta salad, so feel free to cut the recipe in half for a smaller batch.
Add shredded or chopped grilled chicken for extra protein.
Calories: 367kcal | Carbohydrates: 45g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 1mg