After the success of Sandra’s Tomato, Basil, Mozzarella salad during our catering event, I decided to do a similar salad for the Seekers luncheon. I wanted to have a pasta salad, so to bulk up the traditional TBM I added whole wheat rotini and pesto. These flavors are just great for the summer, it’s a super refreshing combination.
Adapted from Alexandra’s Kitchen
- 2 (13oz) boxes whole wheat rotini (or other small pasta)
- Kosher salt
- 1/2 cup basil pesto
- 2 lbs mozzarella, diced
- 3 pints cherry tomatoes, halved
- 1 bunch of basil, leaves torn
Bring a large pot of water to a boil. Add about 1 Tbsp of salt and add the pasta. Cook the pasta until al dente, about 9-10 minutes. Drain and then toss with the pesto. Allow pasta to cool and just before serving toss with the mozzarella, tomatoes and basil.