CAPRESE PESTO PASTA SALAD

INGREDIENTS

• 1 1/2 cups rotini pasta 
• 3 tablespoons of pesto
• 1 tablespoon olive oil 
• 1/4 teaspoon of salt
• 1/4 teaspoon granulated garlic
•  1/8 teaspoon ground black pepper 
• 1/2 cup halved grape tomatoes
•  1/2 cup small (pearlini) fresh mozzarella balls 
• 2 leaves fresh basil leaves, finely shredded 
  

PROCEDURES 

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat.
•  Fold in tomatoes, mozzarella, and fresh basil.