1½ cups orecchiette pasta, or other small pasta
3 tablespoons pesto, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
½ teaspoon balsamic vinegar, more to taste
¾ cup halved grape tomatoes
¾ cup small pearlini fresh mozzarella balls (or ciliegine cut in half)
3 leaves fresh basil leaves, finely shredded
Full recipe from : the-girl-who-ate-everything.com
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
Mix pesto, olive oil, salt, granulated garlic, black pepper, and balsamic vinegar in a bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.
Add pasta and toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Chill in the fridge until ready to eat.