Ingredients

The following ingredients have 6 Servings
  • 3 cups dried pasta, like fusilli, rotini or penne ((250g / 8.8oz))
  • ½ cup basil pesto, preferably homemade
  • 1 tablespoon white balsamic vinegar ((notes 1))
  • ¼ teaspoon salt or to taste ((notes 2))
  • ¼ teaspoon ground black pepper
  • 2 cups cherry or grape tomatoes, halved
  • 250 g baby bocconcini, halved (baby mozzarella balls / mozzarella pearls) ((8.8oz))
  • 2 tablespoons toasted pine nuts ((notes 1))
  • ½ cup, not packed fresh basil leaves (small or roughly chopped)

Instruction

  • Bring a large saucepan half filled with water to a boil. Add enough salt to the water to make it taste salty. Add the pasta and cook 8-10 minutes (check the packet for recommended cooking time) until al dente.
  • Drain the pasta and let it cool to at least room temperature before proceeding - you can give it a rinse under cold water to speed it up.
  • In a large mixing bowl, add the pasta, pesto, balsamic, half the salt and pepper. Mix well.
  • Add the tomatoes, bocconcini and pine nuts and mix well.
  • Taste and add more salt if you like.
  • Chill, then serve adding some fresh basil leaves over the top.
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