Pesto Pasta Caprese Salad

Ingredients

• 2 leaves basil leaves fresh shredded finely
• 0.3 teaspoon sea salt 
• 0.5 cup grape tomatoes halved
• 0.1 teaspoon ground pepper black
• 0.5 cup mozzarella balls fresh pearlini
• 1 tablespoon olive oil extra-virgin
• 3 tablespoons pesto to taste
• 1.5 cups rotini pasta 
• 0.3 teaspoon salt to taste

Equipment

• bowl
• pot

Directions

1. 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.
2. 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.