This vibrant and flavorful dish combines fresh ingredients and a simple process to create a perfect summer salad.
Pasta: 8 ounces of rotini or fusilli. Pesto: 1/2 cup of fresh basil pesto. Cherry Tomatoes: 1 cup, halved. Mozzarella Balls: 1 cup, small mozzarella balls (bocconcini), halved. Red Onion: 1/4 cup, thinly sliced.
Boil the pasta in salted water according to package instructions until al dente, then drain and rinse with cold water.
While the pasta cooks, halve the cherry tomatoes, slice the red onion, and cut the mozzarella balls in half.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and red onion.
Pour the fresh basil pesto over the pasta mixture and toss until everything is evenly coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.