A fresh and flavorful pasta salad tossed with basil pesto, juicy tomatoes, mozzarella, and tender pasta—perfect for summer meals.

12 oz pasta (rotini, farfalle, or penne work well)

1 cup cherry or grape tomatoes, halved

1 cup mozzarella balls (bocconcini or ciliegine), halved

½ cup basil pesto (homemade or store-bought)

2 tablespoons olive oil

Salt and pepper, to taste

¼ cup fresh basil leaves, torn or thinly sliced

Optional: balsamic glaze for drizzling

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Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.

In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella balls, and pesto.

Drizzle with olive oil and toss until everything is evenly coated.

Season with salt and pepper to taste.

Add fresh basil and toss gently again.

Chill for 30 minutes before serving for best flavor, or serve immediately.

Optional: Drizzle with balsamic glaze before serving.

Make it gluten-free by using gluten-free pasta.

Add grilled chicken, shrimp, or chickpeas for extra protein.

Use sun-dried tomatoes for a deeper flavor twist.

This salad can be made up to 1 day in advance and stored in the fridge.