Insalata di pasta al pesto caprese

Ingredienti

• 3 cups dried pasta, like fusilli, rotini or penne ((250g / 8.8oz))
• 1/2 cup basil pesto, preferably homemade
• 1 tablespoon white balsamic vinegar ((notes 1))
• 1/4 teaspoon salt or to taste ((notes 2))
• 1/4 teaspoon ground black pepper
• 2 cups cherry or grape tomatoes, halved
• 250 g baby bocconcini, halved (baby mozzarella balls / mozzarella pearls) ((8.8oz))
• 2 tablespoons toasted pine nuts ((notes 1))
• 1/2 cup, not packed fresh basil leaves (small or roughly chopped)

Preparazione

1. 1

   Bring a large saucepan half filled with water to a boil. Add enough salt to the water to make it taste salty. Add the pasta and cook 8-10 minutes (check the packet for recommended cooking time) until al dente.

2. 2

   Drain the pasta and let it cool to at least room temperature before proceeding - you can give it a rinse under cold water to speed it up.

3. 3

   In a large mixing bowl, add the pasta, pesto, balsamic, half the salt and pepper. Mix well.

4. 4

   Add the tomatoes, bocconcini and pine nuts and mix well.

5. 5

   Taste and add more salt if you like.

6. 6

   Chill, then serve adding some fresh basil leaves over the top.

7. 7

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