Recipe By : Tone
1 1/2 cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
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
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.
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