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Pesto Pasta Salad with Tomatoes and Mozzarella
Ingredients
  • 8 ounces uncooked whole-grain farfalle
  • 2 cups fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, peeled
  • 1 cup grape tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
  • 1 ounce Romano cheese, grated (about 1/4 cup)
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