- 12 oz short pasta
- ¾ cup basil pesto
- 1½ cups cherry tomatoes
- 1 cup mozzarella pearls
- 2 cups fresh spinach
- Olive oil, salt, pepper
- Cook pasta until al dente.
- Toss warm pasta with pesto.
- Add vegetables and cheese.
- Season and chill before serving.
Notes
- Flavor: Toss pesto while pasta is warm for better absorption.
- Storage: Keeps 4 days refrigerated.
- Customization: Add chicken, shrimp, or chickpeas for protein.
- Author: Maria Esposito
- Prep Time: 15
- Cook Time: 10
- Category: Salad / Lunch
- Method: Boiled / Tossed
- Diet: Vegetarian
