– 12 oz pasta (penne, rotini, or bowties) – ½ cup basil pesto – 1 cup cherry tomatoes, halved – 1 cup mozzarella balls – 1 cup baby spinach – ¼ cup pine nuts – 1 tbsp olive oil – Salt & pepper to taste
1
Boil pasta until al dente. Drain and rinse under cold water to stop the cooking. Let cool while preparing the other ingredients.
2
Halve cherry tomatoes, drain mozzarella balls, and lightly toast pine nuts in a dry skillet for 1–2 minutes until golden.
3
In a large bowl, combine pasta and pesto. Stir gently to coat the pasta evenly, adding a drizzle of olive oil if needed.
4
Mix in tomatoes, mozzarella, spinach, and pine nuts. Toss gently to combine. Season with salt and pepper to taste.
5
Refrigerate for at least 30 minutes before serving. This salad is best enjoyed cold and makes a great make-ahead dish!