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- 12 oz fusilli pasta - 1 cup fresh basil pesto - 1 cup cherry tomatoes, halved - 1 cup mozzarella balls, halved - 1/2 cup black olives, pitted and sliced - 1/4 cup pine nuts, toasted - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and freshly cracked pepper to taste - Fresh basil leaves for garnish Pesto pasta salad shines with its bright flavors and fresh ingredients. The fusilli pasta serves as a great base. It holds onto the pesto well, making each bite tasty. Fresh basil pesto brings a burst of flavor. I often make my own, but store-bought works too. Cherry tomatoes add a sweet and juicy pop. Halved mozzarella balls give a creamy texture. Black olives offer a salty contrast. Pine nuts add a slight crunch, while grated Parmesan gives richness. A drizzle of olive oil ties everything together. Don’t forget to season with salt and pepper! Fresh basil leaves make the dish look vibrant. - Grilled chicken or shrimp - Spinach or arugula - Bell peppers, diced Want to make it heartier? Add grilled chicken or shrimp. They boost protein and flavor. Leafy greens like spinach or arugula add extra nutrients. Diced bell peppers bring color and crunch. - Gluten-free pasta - Vegan pesto or cheese options Looking for alternatives? Use gluten-free pasta for a different option. For a vegan twist, choose vegan pesto or cheese. This way, everyone can enjoy this delightful dish. For the full recipe, check the section above. To cook fusilli pasta al dente, bring a large pot of salted water to a boil. Add the fusilli and stir it well. Cook according to the package instructions, usually about 8 to 10 minutes. The key is to taste it a minute or two before the time is up. You want it firm but not hard. After cooking, drain the pasta in a colander. Rinsing it under cold water stops the cooking. This step helps prevent mushy pasta. Rinse until the pasta feels cool to the touch. Then, set the cooled pasta aside in a large mixing bowl. To mix the pesto with pasta, add the fresh basil pesto to your bowl of cooled fusilli. Use a spatula or tongs to toss the pasta gently. Make sure each piece gets a nice coat of the vibrant pesto. Next, it’s time to add the fun stuff! Incorporate halved cherry tomatoes, mozzarella balls, sliced black olives, and toasted pine nuts. These mix-ins add a tasty burst of flavor and texture to your salad. The balance of creamy cheese and fresh veggies makes each bite exciting. Now, let’s dress the salad. Drizzle the olive oil over the entire mixture. Carefully toss everything together. You want to ensure that all ingredients mix well and the olive oil coats everything evenly. Taste the salad. Season it with salt and freshly cracked pepper. Adjust the seasoning to your liking for a perfect blend of flavors. Finish by sprinkling grated Parmesan cheese over the top. Give it one last gentle toss to mix the cheese without breaking the mozzarella. Let the salad rest at room temperature for about 15 minutes. This time allows the flavors to meld beautifully. Serve the pasta salad chilled or at room temperature, and don’t forget to garnish each serving with fresh basil leaves for that final touch of color. For the full recipe, check out the detailed steps above! Using homemade pesto can really boost the taste. It tends to be fresher and richer than store-bought options. If you have time, try making your own. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a vibrant mix. To season your pasta salad right, taste as you go. Start with salt and pepper. Add a little at a time. This way, you can find the perfect balance for your dish. For serving ideas, think outside the bowl. You can use a large platter instead of a bowl. It makes the salad look more inviting. Layer the ingredients for a colorful effect. Garnishing adds flair. Use fresh herbs like basil or parsley. Edible flowers can also make your dish pop. They add color and a fun touch, perfect for summer meals. To save time, prep ingredients ahead. You can chop vegetables or make pesto a day before. This cuts down on cooking time. For quick pesto, use a food processor. It blends ingredients fast. You can also buy pre-made pesto if you’re short on time. Just remember to taste it before adding, as it may need some seasoning. For the full recipe, check the details above. {{image_4}} You can adapt pesto pasta salad to fit your diet. If you are vegetarian, try adding beans or tofu. These options boost protein and add nice texture. For non-vegetarians, grilled chicken or shrimp works well too. Both options add flavor and heartiness to the dish. You can easily customize protein to match your taste and dietary needs. Adding seasonal veggies makes your pasta salad fresh and vibrant. In summer, use ripe cherry tomatoes, zucchini, or bell peppers for crunch. In winter, consider roasted butternut squash or Brussels sprouts. These vegetables change the flavor and keep your salad exciting throughout the year. Using local produce also supports farmers and reduces your carbon footprint. While pesto is the star, you can mix things up with other dressings. A simple vinaigrette can brighten the dish. For a creamy twist, blend some sour cream or Greek yogurt into your pesto. This will give your salad a rich, smooth texture. Experiment with different dressings to find your perfect match. You can find the full recipe [here](#). To keep your pesto pasta salad fresh, use airtight containers. Glass containers work great since they do not absorb odors. Plastic containers are fine too, as long as they're airtight. After you place the salad in the container, seal it tightly. Store the salad in the fridge right after serving. This keeps it cool and safe. Avoid leaving it out for too long. Pesto pasta salad lasts about three to four days in the fridge. After that, the quality may drop. Look for signs of spoilage like an off smell or mold. If the salad looks slimy or discolored, it's best to toss it. You can freeze pesto pasta salad, but it's not ideal. Freezing changes the texture of the pasta and veggies. If you do freeze it, use it within a month for the best taste. When serving leftovers, let them thaw in the fridge overnight. Then, you can enjoy it cold or at room temperature. If it seems dry, add a little olive oil or fresh pesto to bring back the flavor. For the complete recipe, check out the Full Recipe. For pesto pasta salad, I recommend using fusilli, rotini, or penne. These pasta shapes hold the sauce well. Fusilli's twists and turns grab the pesto nicely. Rotini is also great for this. Penne gives a nice bite and texture. Choose any of these for a tasty salad. Yes, you can make pesto pasta salad ahead of time. I suggest making it a few hours before. This allows the flavors to blend well. Store it in the fridge in an airtight container. It will last for up to three days. If you make it too early, the pasta may soak up the sauce. Just add more pesto before serving. To make this dish gluten-free, use gluten-free pasta. Many brands now offer great options. Look for rice, quinoa, or chickpea pasta. These will work well in this recipe. You can also check for gluten-free pesto. Many store-bought options are now gluten-free. Always read labels to be sure. Pesto pasta salad pairs well with grilled chicken or shrimp. It also goes nicely with a fresh green salad. You can add some crusty bread for a complete meal. This dish is perfect for picnics or barbecues too. It’s light yet filling, making it a great choice for summer. For more ideas, check the full recipe for fun pairings! In this article, we explored how to make a delicious pesto pasta salad. The key ingredients include fusilli pasta, fresh basil pesto, cherry tomatoes, and mozzarella. You learned how to cook pasta and mix in tasty add-ins. We covered tips for flavor and presentation, along with storage info for leftovers. Enjoy your pasta salad, and don’t hesitate to get creative with your variations! It's a fun dish that you can share with friends and family.

Pesto Pasta Salad

Savor the flavors of summer with this Pesto Pasta Salad Delight! In just 30 minutes, you can create a vibrant salad featuring fusilli, fresh basil pesto, cherry tomatoes, mozzarella, and more. Perfect for picnics or quick lunches, this recipe combines delicious textures and tastes. Ready to impress your guests? Click through to discover the full recipe and make mealtime memorable!
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Ingredients
  

12 oz fusilli pasta

1 cup fresh basil pesto

1 cup cherry tomatoes, halved

1 cup mozzarella balls, halved

1/2 cup black olives, pitted and sliced

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and freshly cracked pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fusilli pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

    Mix with Pesto: Add the fresh basil pesto to the bowl of cooled fusilli. Toss gently to ensure that each strand of pasta is evenly coated with the vibrant pesto.

      Incorporate the Mix-ins: To the pasta, add the halved cherry tomatoes, mozzarella balls, sliced black olives, and toasted pine nuts. These ingredients will add a delightful burst of flavor and texture to your salad.

        Dress the Salad: Drizzle the olive oil over the entire mixture. Carefully toss everything together, making sure all ingredients are well combined, and the olive oil coats the salad evenly.

          Season Accordingly: Taste the salad and season it with salt and freshly cracked pepper, adjusting to your liking for a perfect balance of flavors.

            Finish with Cheese: Sprinkle the grated Parmesan cheese over the top of the salad and give it one final gentle toss to incorporate the cheese without breaking up the mozzarella.

              Let it Rest: Allow the salad to sit at room temperature for about 15 minutes. This resting period helps the flavors meld beautifully.

                Serve and Garnish: Serve the pasta salad either chilled or at room temperature. For an elegant touch, garnish each serving with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4