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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