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Ingredients
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1 ½ cups rotini pasta
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3 tablespoons pesto, or to taste
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt, or to taste
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¼ teaspoon granulated garlic
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⅛ teaspoon ground black pepper
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½ cup halved grape tomatoes
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½ cup small (pearlini) fresh mozzarella balls
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2 leaves fresh basil leaves, finely shredded
Directions
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Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
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Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Cook’s Note
Use fresh mozzarella. If you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half.
Regular rotini pasta can be used but the cooking time will be different.
Nutrition Facts (per serving)
| 169 | Calories |
| 8g | Fat |
| 17g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 169 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 10mg | 3% |
| Sodium 173mg | 8% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 6g | 12% |
| Vitamin C 3mg | 3% |
| Calcium 118mg | 9% |
| Iron 1mg | 6% |
| Potassium 99mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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