6 ounces fresh mozzarella cheese, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week.