Ingredients
Pasta
- 12 ounces bowtie pasta
Vegetables & Cheese
- 1 pound cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella cheese balls (ciliegine), drained
Sauce & Seasoning
- 8 ounces prepared or homemade pesto (or to taste)
- 1 cup freshly grated Parmesan cheese (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Garnish
- Fresh basil leaves (optional)
Instructions
- Cook Pasta: Cook the bowtie pasta according to the package directions until al dente. Drain thoroughly and transfer to a large mixing bowl. If you want the mozzarella to remain firm and intact, let the pasta cool for about 10 minutes before adding the cheese.
- Combine Main Ingredients: Add the halved cherry tomatoes, fresh mozzarella balls, and pesto to the bowl with the pasta. Stir gently to coat everything evenly with the pesto while keeping the mozzarella intact.
- Add Cheese and Seasoning: Sprinkle in the freshly grated Parmesan cheese and freshly ground black pepper. Stir again to combine and ensure all ingredients are well mixed. Taste and adjust seasoning if desired; salt is typically not necessary due to the cheeses and pesto.
- Garnish and Serve: Optionally, garnish with fresh basil leaves for an aromatic and colorful addition. Serve immediately or chill in the refrigerator before serving if preferred.
Notes
- You can use multi-colored cherry tomatoes for a more visually appealing salad.
- If you prefer, make your own pesto for a fresher flavor.
- Allowing the pasta to cool slightly before adding mozzarella helps keep the cheese intact and prevents it from melting.
- This salad can be served chilled, making it a great make-ahead dish for picnics or parties.
- Adjust the amount of pesto and cheese to taste depending on how rich you want the salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Italian
- Diet: Vegetarian
