Pasta Salad1 package Farfalle (bowtie)
or tri colored Rotini pasta
5 Tbs of Pesto
1 cup of Cherry Tomatoes (sliced in half)
1 can of whole olives
2 oz chopped fresh Basil leaves
1 lb of fresh Mozzerella sliced into 1/4 rounds
or 3/4 lb of marinated fresh Mozzerella balls
Cook pasta just a bit underdone, let cold water run over the pasta until completely cool. Add other ingredients. Grate parmesan cheese over the whole thing top with a few bits of basil or perhaps a leaf or two. Makes a whole meal with a good green salad on the side.
Enjoy!
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