Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
6
Ingredients
Directions
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Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Use fresh mozzarella. If you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half.
Regular rotini pasta can be used but the cooking time will be different.
Nutrition Facts (per serving)
| 169 | Calories |
| 8g | Fat |
| 17g | Carbs |
| 6g | Protein |
