Ingredients
Scale
- 12 ounces bowtie pasta, cooked according to package directions
- 1 pound cherry or grape tomatoes, halved
- 8 ounce fresh mozzarella cheese balls (ciliegine), drained
- 8 ounces prepared or homemade pesto (or to taste)
- 1 cup freshly grated Parmesan cheese (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook pasta according to package directions. Drain and add to a large bowl. Let cool for about 10 minutes if you don’t want the mozzarella to melt.
- Add the cherry tomatoes, mozzarella, and pesto. Stir to combine and coat evenly.
- Add the Parmesan cheese and black pepper. Stir again to combine evenly. Taste and add salt if desired.
- Optionally garnish with fresh basil and serve immediately or chill before serving.
Notes
- Pasta salad will keep airtight in the fridge for up to 5 days.
- Use multi-colored tomatoes for a more vibrant presentation.
- Adjust pesto and Parmesan to taste for a stronger flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Sugar: 8 g
- Sodium: 404 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 33 mg