Pesto Caprese Pasta Salad Fresh and Flavorful Dish

Ingredients

• 8 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1 cup fresh basil leaves, torn
• 0.5 cup homemade basil pesto (or store-bought)
• 2 tablespoons extra virgin olive oil
• to taste salt and pepper
• 0.25 cup pine nuts, toasted (for garnish)

Instructions

1. In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and halved mozzarella balls.
3. Gently fold in the torn basil leaves into the pasta mixture.
4. Drizzle the basil pesto and olive oil over the salad. Toss everything together until the pasta and ingredients are well coated.
5. Taste the salad and season with salt and pepper as needed.
6. Sprinkle the toasted pine nuts on top for added crunch and flavor.
7. For best results, refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.