Four Ingredient Pasta Salad with Pesto

Instructions:

1. Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil.
2. Add the pasta and cook for 1 minute less than the package directions for al dente.
3. Drain the pasta in a colander and let it sit for 2-3 minutes to steam-dry.
4. Transfer the slightly warm pasta to a large mixing bowl.
5. Add the basil pesto and toss using a silicone spatula until every spiral is coated.
6. Fold in the halved cherry tomatoes and marinated mozzarella pearls, including 1-2 tablespoons of the oil from the mozzarella jar.
7. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
8. Transfer to a sealed container and refrigerate for at least 30 minutes before serving.