Ingredients

The following ingredients have 10 Servings
  • 1 lb pasta
  • 1/2 cup pesto
  • 1 cup cherry tomatoes
  • 1/2 bell pepper
  • 1/4 cup Kalamata olives
  • 1 cup mozzarella balls
  • Salt to taste

Instruction

  • Boil a large pot of water and cook the pasta according to the package directions.
  • While the pasta is cooking, make the pesto and cut the tomatoes, pepper, and olives into bite-sized pieces.
  • Drain the pasta when it’s done cooking and transfer it to a large bowl. Add the pesto and stir to coat well. Taste the pasta and sprinkle with salt if needed. Then stir in the tomatoes, bell pepper, olives, and mozzarella.
  • Serve warm or at room temperature. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Yields 10 cups.