Products used in this recipe
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
- 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.
- Mix the Base
In a large bowl, toss the cooled pasta with pesto sauce until evenly coated.
- Add Fresh Ingredients
Stir in halved cherry tomatoes, mozzarella balls, and toasted pine nuts.
- 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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