Pesto Tomato Mozzarella Pasta
  • 1 pound bow tie pasta (cooked to package directions and rinsed)
  • 1 1/2 cups sliced grape tomatoes
  • 1 8 oz. fresh mini mozzarella balls
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dry oregano
  • salt and pepper to taste
  1. In a saucepan heat, oil and garlic with tomatoes until the tomatoes begin to blister stir in oregano.
  2. In a large bowl toss the pasta with 1/2 the pesto recipe, then add in tomatoes.
  3. Add more pesto if desired and salt and pepper. Mix well.
  4. Add in mozzarella and serve hot.
COLD Pasta Salad Instructions
  1. In a large bowl mix rinsed cold pasta with 1/2 the portion of the pesto recipe.
  2. Add in sliced tomatoes, mozzarella cheese (or sliced cheese sticks)
  3. Add more pesto if desired and salt and pepper to taste.
  4. Chill in the fridge for an hour.
Recipe by Created by Diane at