Pesto Mozzarella Pasta Salad in 15 Min

Instructions:

1. Fill a large pot with water and add 1 tsp salt. Bring it to a rolling boil.
2. Add the rotini and cook until al dente, which is usually 1-2 minutes less than the package says. Listen for the water to return to a boil before timing.
3. Drain the pasta in a colander and immediately dump it into your large mixing bowl while it's still steaming.
4. Pour in the basil pesto, lemon juice, and olive oil. Stir quickly until the noodles look glossy and a vibrant green. Note: The heat helps the pesto penetrate the pasta slightly.
5. Let the mixture sit and cool for 5 minutes. Wait until the steam stops rising so you don't melt the cheese.
6. Gently fold in the mozzarella pearls and the halved cherry tomatoes.
7. Scatter in the torn basil leaves.
8. Sprinkle with 1/4 tsp black pepper and give it one final, gentle fold to ensure everything is coated without crushing the tomatoes.