# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for boiling water
→ Vegetables & Cheese
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1/4 red onion, thinly sliced (optional)
→ Pesto Dressing
06 - 1/4 cup basil pesto (store-bought or homemade)
07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp freshly squeezed lemon juice
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Fresh basil leaves, torn
11 - 2 tbsp toasted pine nuts (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking.
02 - Place cooled pasta, halved cherry tomatoes, mozzarella, and sliced red onion (if using) into a large mixing bowl.
03 - In a small bowl, whisk together basil pesto, extra-virgin olive oil, lemon juice, and freshly ground black pepper until smooth and emulsified.
04 - Pour the pesto mixture over the pasta and vegetables. Gently toss to ensure all components are evenly coated.
05 - Transfer to a serving bowl or platter. Sprinkle with torn basil leaves and toasted pine nuts if desired. Serve immediately or refrigerate for up to 2 hours before serving.
