Pesto Pasta Salad with Tomatoes and Mozzarella

INGREDIENTS

8 oz

uncooked whole-grain farfalle

2 cups

fresh basil leaves

2 tbsp

extra-virgin olive oil

2 tsp

grated lemon rind

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

garlic clove, peeled

1 cup

grape tomatoes, halved

1 cup

yellow cherry tomatoes, halved

3 oz

fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided

1 oz

Romano cheese, grated (about 1/4 cup)