A vibrant pasta salad featuring tricolor rotini intertwined with creamy mozzarella pearls, zesty jalapenos, and a sun-dried tomato pesto that brings it all together. Perfect for summer gatherings or a refreshing meal.
1: Start by boiling pasta according to package directions in salty water. Drain and set aside in a bowl.
2: At the same time, blend pesto in a small chopper with 1 tbsp of olive oil. Add another tbsp only once blended.
3: Top pasta with arugula, tomatoes, jalapeno, olives, lemon, salt, mozzarella pearls, and pesto.
4: Mix well until pesto covers all the pasta.
