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Pesto Pasta Salad

4 Servings 25 Minutes Print Cook Mode
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Ingredients

  • 12 oz rotini pasta
  • 1/2 cup pesto sauce (store-bought or homemade)
  • 1 cup cherry tomatoes (red and yellow), halved
  • 1 cup small mozzarella balls (bocconcini)
  • 1/3 cup pine nuts, lightly toasted
  • 1/3 cup Fresh Gourmet Parmesan Cheese Crisps
  • 1/2 cup fresh basil leaves
  • Salt and pepper to taste
  • Optional: drizzle of olive oil and splash of lemon juice

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook rotini pasta until al dente. Drain and rinse under cold water to cool.
  2. Mix the Base
    In a large bowl, toss the cooled pasta with pesto sauce until evenly coated.
  3. Add Fresh Ingredients
    Stir in halved cherry tomatoes, mozzarella balls, and toasted pine nuts.
  4. Finish & Serve
    Tear fresh basil leaves and sprinkle over the salad. Season with salt and pepper. Add olive oil and lemon juice if desired. Serve chilled or at room temperature.

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