Pesto Pasta Salad with Mozzarella and Cherry Tomatoes

Ingredients:

12 oz (340 g) penne or rotini pasta 🍝

1 cup cherry tomatoes, halved 🍅

1 cup mozzarella balls (bocconcini or ciliegine), halved 🧀

1/4 cup fresh basil leaves, chopped 🌿

1/3 cup basil pesto (store-bought or homemade) 🌟

2 tbsp olive oil 🫒

1 tbsp fresh lemon juice 🍋

Salt and pepper, to taste 🧂

Optional: 1/4 cup grated Parmesan cheese 🧀

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and let it cool completely.

Prepare the Salad Base:

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and fresh basil.

Make the Dressing:

In a small bowl, whisk together the basil pesto, olive oil, and lemon juice. Adjust seasoning with salt and pepper to taste.

Toss the Salad:

Pour the pesto dressing over the pasta mixture and toss gently until everything is evenly coated. Add grated Parmesan cheese, if desired.

Chill and Serve:

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

🌟 Tip: Add a handful of arugula or spinach for extra greens, or mix in some toasted pine nuts for a crunchy texture. This salad pairs wonderfully with grilled chicken or fish for a complete meal!