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FOR YOUR TABLE

Pesto Pasta Salad

Recipe and recipe image courtesy of Maria Lichty (twopeasandtheirpod.com)

  • 16 oz fusilli, penne or farfalle pasta
  • 3⁄4 cup pesto
  • 2 cups cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella bocconcini (small balls)
  • 1⁄4 cup basil, chopped
  • Kosher salt and pepper, to taste

    Bring a large pot of salted water to a boil; add the pasta. Cook until al dente, according to package directions. Drain the pasta in a colander and rinse well with cool water; drain again. Transfer to a large serving bowl. Add the pesto, then stir until the pasta is well coated. Stir in tomatoes, mozzarella and basil. Season with salt and pepper, and serve. Makes 8 servings.