Caprese-style pasta salad

Pasta gets a new twist with pesto and bocconcini in this stunning summer side salad.

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Combine pesto and vinegar in a small jug.
Place basil, tomato, bocconcini and cooled pasta in a large bowl. Season with salt and pepper. Add pesto mixture. Toss to combine. Serve.

Source

3 cups dried farfalle pasta

1/2 cup basil pesto

1/4 cup white balsamic vinegar

1 1/2 cups fresh basil leaves

3 tomatoes, roughly chopped

180g tub baby bocconcini, halved

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