By Shona Bonewit
Cook the rotini pasta according to the package instructions in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process.
Meanwhile, halve the cherry tomatoes and cube the fresh mozzarella. Set these aside.
In a large mixing bowl, combine the cooked rotini pasta, cherry tomatoes, mozzarella cubes, and fresh spinach leaves.
Add the pesto sauce to the bowl along with olive oil, salt, and black pepper. Toss everything together until well coated and mixed.
Adjust the seasoning with additional salt and pepper if needed, and serve chilled or at room temperature.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Pasta Vegetarian recipe is ready in 25 minutes and features rotini pasta, pesto sauce, cherry tomatoes and other delicious ingredients. Contains 465 calories total.
Cook the rotini pasta according to the package instructions in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process.
Meanwhile, halve the cherry tomatoes and cube the fresh mozzarella. Set these aside.
In a large mixing bowl, combine the cooked rotini pasta, cherry tomatoes, mozzarella cubes, and fresh spinach leaves.
Add the pesto sauce to the bowl along with olive oil, salt, and black pepper. Toss everything together until well coated and mixed.
Adjust the seasoning with additional salt and pepper if needed, and serve chilled or at room temperature.
Calories per Serving: 465
Your Rating:
