So I find that most pasta salads are mixed with mayonnaise or some sort of overly tangy or sweet vinaigrette.  All good options, mind you – I never turn down a good mayonaisse-y tuna mac salad, but sometimes I want something a little different.  Something with a bit of a punch to it.  And since I love a good caprese salad (fresh mozzarella, tomato, and basil) as well as a good pasta salad, I figured why not combine the two?  The result?  It’s pretty awesome.

The goods:

1 lb rotini or fusili pasta

1 pt cherry or grape tomatoes, cut in half

1 lb fresh mozzarella, cubed

1 tub of premade pesto sauce (any brand)

Olive oil

The method:

Cook pasta according to package directions, drain and rinse under cold running water.

While pasta is cooling, cut up your tomato and mozzarella and toss into a big bowl.

Add cooled pasta.

The pesto sauce I buy is pretty thick, so I thin it out with some good olive oil until it’s more the consistency of a salad dressing.  Go with your judgement on this one.

Add pesto (or pesto and oil mixture) and toss until combined.  Taste.  Add salt or some grated parmesan cheese to taste.