Caprese Pesto Pasta Salad

• Vegetarian

• Produce

  • 3 Basil, leaves fresh leaves
  • 1/4 tsp Garlic powder
  • 3/4 cup Grape tomatoes

• Condiments

  • 1/2 tsp Balsamic vinegar
  • 3 tbsp Pesto

• Pasta & Grains

  • 1 1/2 cups Orecchiette pasta

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 3/4 cup Pearlini fresh mozzarella, small

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Ingredients

• 1½ cups orecchiette pasta, or other small pasta
• 3 tablespoons pesto, or more to taste
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt, or more to taste
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• ½ teaspoon balsamic vinegar, more to taste
• ¾ cup halved grape tomatoes
• ¾ cup small pearlini fresh mozzarella balls (or ciliegine cut in half)
• 3 leaves fresh basil leaves, finely shredded

Directions

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
• Mix pesto, olive oil, salt, granulated garlic, black pepper, and balsamic vinegar in a bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.
• Add pasta and toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
• Chill in the fridge until ready to eat.