Cookbook 2016: Temi Oyinlola

Pesto Pasta Caprese Salad


  • 1 1/2 cups rotini pasta
  • 3 tablespoons pesto, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon ground black pepper
  • 1/2 cup halved grape tomatoes
  • 1/2 cup small (perlini) fresh mozzarella balls
  • 2 fresh basil leaves, finely shredded


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. 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.