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Tomato Basil Pesto Pasta Salad

Bring a pot of water to a boil and cook the pasta until al dente. While the pasta is cooking, prepare the veggies and cheeses. Slice the cherry tomatoes and small bocconcini in half, loosely chop the baby spinach, finely chop the basil, dice the garlic cloves, and shred the parmesan. Once pasta is cooked strain the pasta and rinse under cold water. When the pasta is completely cooled and lice to. . .

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Servings: 8

Prep Time: 00:35

Cook Time: 00:15

Main Ingredients

1 pound whole grain fusilli pasta

1 pint cherry tomatoes

3/4 - 1 cup baby spinach

1 pound small bocconcini halved (small mozzarella balls)

5 tbsp. chopped fresh basil

1/2 cup fresh shredded parmesan

2 garlic cloves

1 - 2 tbsp pesto (store bought)

1/4 cup extra virgin olive oil

pinch of pink himalayan salt

pinch fresh ground pepper to taste

Preparation

1Bring a pot of water to a boil and cook the pasta until al dente.

2While the pasta is cooking, prepare the veggies and cheeses. Slice the cherry tomatoes and small bocconcini in half, loosely chop the baby spinach, finely chop the basil, dice the garlic cloves, and shred the parmesan.

3Once pasta is cooked strain the pasta and rinse under cold water. When the pasta is completely cooled and

4lice tomatoes in halves and toss them into a salad bowl along with the bocconcini, olive oil, basil, garlic, oregano, salt and pepper. Gently mix and set aside for 5 minutes to marinate.

5When the pasta is completely cooled. Transfer the tomatoes and bocconcini salad into the pasta. Gently toss. Add salt and pepper to taste. And serve.

6Serves 6 to 8

Additional Notes

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