“This is an amazing pasta form of the typical Caprese salad that is best made with fresh mozzarella.”

Serving: 6 | Prep: 10m | Ready in: 20m

Ingredients

  • 1 1/2 cups rotini pasta
  • 3 tbsps. pesto, or to taste
  • 1 tbsp. extra-virgin olive oil
  • 1/4 tsp. salt, or to taste
  • 1/4 tsp. granulated garlic
  • 1/8 tsp. ground black pepper
  • 1/2 cup halved grape tomatoes
  • 1/2 cup small (pearlini) fresh mozzarella balls
  • 2 leaves fresh basil leaves, finely shredded

Direction

  • Bring lightly salted water in a big pot to a boil, then cook the rotini at a boil for about 8 minutes, until tender but still firm to the bite. Drain.
  • In a bowl, combine black pepper, granulated garlic, salt, olive oil and pesto, then put in rotini. Toss to coat well, then fold in fresh basil, mozzarella and tomatoes.

Nutrition Information

  • Calories: 169 calories;
  • Total Carbohydrate: 17.1 g
  • Cholesterol: 10 mg
  • Total Fat: 8.3 g
  • Protein: 6.1 g
  • Sodium: 173 mg