Insalata di pasta al pesto e caprese

Ingredienti

• 16 ounces pasta (penne, fusilli, or farfalle work best)
• 2 cups homemade basil pesto (Recipe here)
• 10 ounces cherry tomatoes (halved)
• 8 ounces mozzarella pearls
• salt and pepper to taste (to taste)

Preparazione

1. 1

   Make the pesto. Cook the pasta: Cook the pasta according to the package directions until al dente. Drain the pasta and rinse it with cold water to cool it down and prevent it from clumping.

2. 2

   Combine ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella pearls.

3. 3

   Add the pesto: Pour the pesto over the pasta salad mixture. Gently toss everything together until the pasta, tomatoes, and mozzarella are evenly coated in the vibrant green sauce.

4. 4

   Season and serve: Season with salt and freshly ground black pepper to taste. For a beautiful finish, garnish with a few fresh basil leaves or a drizzle of balsamic glaze. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.