Ingredients

The following ingredients have 4 Servings
  • 1 pound shaped pasta
  • 1 pint cherry tomatoes, (quartered)
  • 8 oz Bocconcini, (halved)
  • 3 large basil leaves, (chiffonade)
  • One cup mayo
  • 1/2 cup Pesto

Instruction

  • Cook pasta according to package instructions. Drain and rinse with cool water to cool. Transfer to a large bowl. Make sure the bowl allows enough room to stir the ingredients together without spilling.
  • Mix pesto and mayo together and gently stir in with the pasta. Gently fold the tomatoes, basil, and cheese into the pasta. I like to reserve a small amount of tomatoes, cheese, and basil for topping, but this is optional and it can all be mixed in the to salad.
  • Chill for about 30 minutes before serving.