• Cooking Time: 15 minutes
• Servings: 12
• Preparation Time: 5 minutes
• 16 oz. rotini pasta, cooked according to package directions until al dente
• 1 tablespoon olive oil
• 1/4 cup quick and easy pesto
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 8 oz. cherry size (or Ciliegine) fresh mozzarella
• 1 pint grape tomatoes, halved
• small handful fresh basil leaves, julienne cut
• 1/4 cup balsamic reduction (also called balsamic glaze)
• Kosher salt
• fresh cracked pepper

1. 1) Toss cooked pasta in olive oil and sprinkle with a few large pinches of salt and pepper. Toss to coat and set aside to cool to room temperature
2. 2) In a small mason jar, combine pesto, olive oil, balsamic vinegar and a couple pinches of salt and pepper. Shake vigorously until well combined
3. 3) Add pasta, tomatoes, mozzarella, and basil to a large serving bowl. Reserve a tablespoon or so of the basil for garnish
4. 4) Pour dressing over pasta salad and toss to coat evenly. Season to taste with salt and pepper
5. 5) Drizzle salad with balsamic glaze and garnish with fresh a bit more fresh basil

A fun way to spice up regular pasta salad