makes 8-10 servings
4 cups dried chiocciole pasta
4 tablespoons basil pesto
1 pint organic cherry tomatoes, sliced in quarters
1/2 cup pitted kalamata olives, sliced
1/4 cup shelled salted pistachios, chopped
1/2 cup fresh small mozzarella balls, sliced in quarters
fresh basil, for garnish
1. Bring a large pot of water to a boil. Season with salt, then add the pasta and cook according to the manufacturer's instructions. Drain the pasta and return it to the pot. Let the pasta cool slightly.
2. Stir in the pesto until the pasta is evenly coated. Stir in the tomatoes, olives, pistachios, and mozzarella. Garnish with fresh basil and serve.