tomato & mozzarella pesto pasta salad
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Vegetarian
Cuisine: Italian
Servings: 6
Author: Valentina | The Baking Fairy
- 1 lb small pasta {I used Campanelle}
- ½-3/4 cup store-bought pesto
- 1 pint cherry tomatoes
- 8 oz mini mozzarella balls
- 1 container arugula {about 5oz}
- 2-3 tablespoon olive oil as needed
- ½ teaspoon garlic powder
- salt & pepper to taste
First, cook pasta according to package directions.
While it cooks, cut your cherry tomatoes and your mini mozzarella balls into fourths.
When pasta is ready, pour into a large bowl and toss with the pesto, adding the garlic powder and some of the extra olive oil if it's too thick.
Add in the tomatoes, mozzarella, and arugula, and salt/pepper as needed.
Serve immediately, or refrigerate until needed!