Yield: 4-6 Servings
6 oz. Farfalle Pasta
½ pound yellow and red grape or cherry tomatoes halved
1 medium cucumber, diced
⅓ cup red onion, diced
16 ounces small fresh mozzarella cheese balls
½ cup pesto (use more if you need more 😊)
lemon juice from ½ lemon
salt and pepper to taste
fresh basil for garnish
Cook pasta to al dente.
In a large bowl, combine pasta, tomatoes, cucumber, red onion, and mozzarella cheese balls.
Add pesto and lemon juice to the salad and toss to combine. Season with salt and pepper if you like.
Garnish with fresh basil and Serve.
Happy Planning 😊,