Ingredients
Scale
- 1 lb cavatappi or other shaped pasta (454 g)
- 1/2 cup fresh basil pesto(about 4.5 oz, 128g) or to taste, (click here for recipe)
- 2 tablespoons olive oil
- 1-2 tablespoons basalmic vinegar
- 1 lb cherry tomatoes, cut in half (454g)
- 8 oz bocconcini mozzarella balls (227g)
- 1/2 cup fresh basil leaves, chopped or cut in ribbons
- salt to taste
Instructions
- Cook pasta in boiling, salted water until al dente, firm to the bite. Drain.
- If serving cold, rinse under cool water and drain. If serving warm, proceed to the next step.
- Combine the pesto, olive oil, balsamic vinegar, and salt. Toss with pasta until thoroughly mixed.
- Gently toss in the cherry tomatoes and mozzarella.
- Drizzle with additional pesto, if desired.
- Serve immediately or chill to serve cold as a pasta salad.
Notes
Be careful not to use too much balsamic vinegar or it will darken the color of the sauce.