Genovese Pesto Salad

Directions:

• To blanch pasta, heat water, season it with salt and drizzle some olive oil. (Please follow the instructions printed on the pack). Make sure you reserve some of the pasta water for the sauce.
• Then drain and immediately rinse the pasta under cool water to prevent it from sticking together (You may drizzle some olive oil on top to avoid sticking to the pasta). Transfer the pasta to a large serving bowl.
• To assemble the pasta salad, toss our pesto sauce with the blanched and cooled pasta to evenly coat it. Add 2-3 spoons of the reserved pasta water to adjust consistency.
• Add cherry tomatoes, arugula, olives, chickpeas and hand-torn mozzarella on top. Season with salt and pepper and toss again.
• Serve warm or chilled.