Italian Pesto Pasta Salad Meal Prep

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions to ensure it stays al dente.
2. Drain the pasta immediately and rinse under cold running water until completely chilled. Toss with 1 tbsp of olive oil to prevent clumping.
3. In a food processor, pulse the garlic and pine nuts until coarsely chopped.
4. Add the basil, Parmesan, salt, and pepper to the processor and pulse again.
5. While the processor is running on low, slowly stream in the olive oil and lemon juice until the mixture is a smooth, velvety emulsion.
6. In a large mixing bowl, combine the chilled pasta, halved cherry tomatoes, mozzarella pearls, and diced red onion.
7. Pour the pesto dressing over the components and fold gently with a spatula until evenly coated.
8. Fold in the fresh parsley just before serving.