Scale

8 ounces (1/2 box) rotini pasta, cooked completely in salted boiling water

2 cups halved cherry or grape tomatoes

1.5 cups diced fresh mozzarella

1, 15 ounce can chickpeas, rinsed and drained

1/2 cup basil pesto

1/4 teaspoon red pepper flakes

1/4 teaspoon dried parsley flakes

Optional: extra pesto, drizzle of olive oil

Cook Mode Prevent your screen from going dark

Boil pasta according to package directions, add 1/2 tablespoon salt when the water boils.

While the pasta is cooking, drain chickpeas, slice tomatoes in half, and cube the mozzarella and place in bowl.

Drain pasta and add to salad – run cold water over it if you do not want it warm. Add to the bowl.

Spoon pesto over the top and sprinkle with red pepper flakes and parsley.

Toss and serve.