Ingredients
16 ounce box of bowtie pasta
1 pt cherry tomatoes
8 ounce mozzarella cheese ball (not shredded)
1/4 cup store-bought pesto
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tbsp fresh chopped basil for garnish
Directions
1
Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions.
2
While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it!
3
Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get
melty.
4
Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder.
5
Toss together and either serve at room temperature or refrigerated.
Author Coco and Ash
Ingredients
Ingredients
16 ounce box of bowtie pasta
1 pt cherry tomatoes
8 ounce mozzarella cheese ball (not shredded)
1/4 cup store-bought pesto
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tbsp fresh chopped basil for garnish