Pesto Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes


  • 12 oz. (about 4 cups) rotini or fusilli, uncooked
  • 1 cup pesto
  • 10 oz. (about 2 cups) cherry tomatoes, halved
  • 8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes)
  • salt and pepper to taste (kosher salt is preferred)
  • optional: olive oil


  1. Cook the pasta according to instructions on the package, making sure the water is salted. Once cooked, drain and rinse with cold water. Shake out any excess water.
  2. Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if mixture seems dry.
  3. Cover and refrigerate until ready to serve. Before serving, stir.
  4. Keeps in fridge for up to 1 week.

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