Pesto Caprese Pasta Salad

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente.

Step 2: Drain the pasta and rinse it under cold water to cool completely.

Step 3: Transfer the cooled pasta to a large mixing bowl.

Step 4: Add the halved cherry tomatoes and mozzarella pearls to the bowl.

Step 5: In a small bowl, whisk together the basil pesto, olive oil, lemon juice, salt, black pepper, and red pepper flakes.

Step 6: Pour the pesto dressing over the pasta mixture.

Step 7: Toss everything gently until evenly coated.

Step 8: Sprinkle the grated Parmesan cheese over the salad and mix lightly.

Step 9: Garnish with fresh basil leaves before serving.

Step 10: Serve chilled or at room temperature.

Storage and Reheating Tips

Store leftover Pesto Caprese Pasta Salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving again, as the pesto may settle at the bottom. For the freshest flavor, add extra basil or a drizzle of olive oil before serving. This salad is best enjoyed cold and does not require reheating.