12ouncesuncooked short pastarotini, penne, ziti, etc.
8ouncescherry tomatoeshalved
8ouncebasil pesto1 jar
8ouncesmozzarella pearlsdrained (1 package)
½cupolivessliced, any variety
½cupfresh basilchiffonade
Salt and pepperto taste
Instructions
Cook the pasta noodles to al dente. Drain, rinse with cold water, drain again, and transfer to a large bowl.
12 ounces uncooked short pasta
To the bowl of pasta, add the tomatoes, pesto, mozzarella pearls, olives, and basil. Stir to combine, taste, and season with salt and pepper.
8 ounces cherry tomatoes, 8 ounce basil pesto, 8 ounces mozzarella pearls, ½ cup olives, ½ cup fresh basil, Salt and pepper
Serve chilled, and store leftovers in the refrigerator for up to 4 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup pasta salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.