Ensalada de pasta con pesto de albahaca y cuatro ingredientes

Ingredientes

• 16 oz (450g) Rotini or Fusilli pasta
• 1/2 cup (125g) Basil pesto
• 1 pint (250g) Cherry tomatoes, halved
• 8 oz (225g) Marinated mozzarella pearls

Preparación

1. 1

   Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil.

2. 2

   Add the pasta and cook for 1 minute less than the package directions for al dente.

3. 3

   Drain the pasta in a colander and let it sit for 2-3 minutes to steam-dry.

4. 4

   Transfer the slightly warm pasta to a large mixing bowl.

5. 5

   Add the basil pesto and toss using a silicone spatula until every spiral is coated.

6. 6

   Fold in the halved cherry tomatoes and marinated mozzarella pearls, including 1-2 tablespoons of the oil from the mozzarella jar.

7. 7

   Let the salad sit at room temperature for 10 minutes to allow flavors to meld.

8. 8

   Transfer to a sealed container and refrigerate for at least 30 minutes before serving.