Ingredients
Method
- Cook the rotini until tender, then drain and rinse under cold water.
- Add the cooled pasta to a bowl with the halved cherry tomatoes and mozzarella.
- Pour in the Italian dressing and toss to coat.
- Sprinkle in the parmesan and a pinch of salt and toss again.
- Chill, then pack into a lidded container.
Notes
Make a double batch on Sunday for grab-and-go lunches all week.
