Ingredients:

  • 1 lb (454g) Short pasta (Rotini, Fusilli, or Cavatappi)
  • 1 tbsp (18g) Sea salt
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/2 cup (120g) Plain Greek yogurt
  • 1/4 cup (60g) High-quality basil pesto
  • 2 tbsp (30ml) White balsamic vinegar
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (3g) Cracked black pepper
  • 2 cups (300g) Cherry tomatoes, halved
  • 8 oz (225g) Fresh mozzarella pearls
  • 1 cup (30g) Fresh basil leaves, chiffonade
  • 2 tbsp (30ml) Balsamic glaze

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Add your pasta and cook for 1 minute less than the package directions for al dente.
  2. Drain immediately and rinse under cold running water for 30 seconds to remove excess starch. Toss with 1 tablespoon of olive oil and set aside to cool completely.
  3. Slice cherry tomatoes in half and toss with a pinch of salt; let them sit for 10 minutes to draw out juices.
  4. In a small bowl or mason jar, combine the Greek yogurt, pesto, white balsamic vinegar, garlic powder, and black pepper. Whisk until the dressing is fully emulsified and smooth.
  5. In a large mixing bowl, combine the cooled pasta, creamy pesto dressing, salted cherry tomatoes (including juices), and mozzarella pearls.
  6. Gently fold in the fresh basil chiffonade and finish with a drizzle of balsamic glaze before serving.