CAPRESE PASTA SALAD
You’ll Need
–1 pound orecchiette pasta
–½ cup pesto sauce
–3 tablespoons balsamic vinegar
–1 cup small mozzarella balls
–2 cups cherry tomatoes, halved
–4 to 6 basil leaves, chopped
How To
- Cook the pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process.
- Transfer the pasta to a large bowl. Toss it with the pesto sauce and balsamic vinegar until it’s evenly coated.
- Add the small mozzarella balls, cherry tomatoes and basil leaves. Toss gently until the salad is well-combined.
- Enjoy immediately, or store in the refrigerator for 3 to 4 days.
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