Name: The Ultimate Guide to Pesto Pasta Salad: A Flavor-Packed, Easy-to-Make Delight
Ingredients: – 12 oz (340g) pasta (penne, rotini, or bowtie work well); – 1 cup basil pesto (store-bought or homemade); – 1 cup cherry tomatoes, halved; – 1/2 cup fresh mozzarella balls (bocconcini), halved; – 1/4 cup sliced black olives; – 1/4 cup pine nuts, toasted; – 2 tablespoons grated Parmesan cheese; – Salt and pepper, to taste; – Fresh basil leaves, for garnish

Ingredients

– 12 oz (340g) pasta (penne, rotini, or bowtie work well)
– 1 cup basil pesto (store-bought or homemade)
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh mozzarella balls (bocconcini), halved
– 1/4 cup sliced black olives
– 1/4 cup pine nuts, toasted
– 2 tablespoons grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish

Instructions

Cook Pasta:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Mix Pasta and Pesto:
In a large bowl, toss the cooled pasta with the basil pesto until evenly coated.
Add Veggies and Cheese:
Gently fold in cherry tomatoes, mozzarella balls, black olives, and toasted pine nuts.
Season:
Add salt and pepper to taste. Sprinkle with grated Parmesan cheese.
Garnish & Serve:
Garnish with fresh basil leaves. Chill in the refrigerator for 30 minutes before serving for best flavor.