Salads

Pesto Pasta Salad

Pesto Pasta Salad
Pinit

Ingredients:
16 ounces Fusilli or Rotini (corkscrew) Pasta, cooked and cooled
1 cup prepared pesto
1/4 cup grated Parmesan Cheese, plus some extra for sprinkling on top
1/3 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup finely diced red onion
1 1/2 cup cherry or grape tomatoes, halved
1 1/2 cups pitted black olives, halved
4 ounces Mozzarella Cheese, cut into cubes
1/4 cup pine nuts (optional)

Direction:
Make the dressing by whisking together the pesto with olive oil, lemon juice, and Parmesan cheese.

If you’re using pine nuts, toast them over medium-low heat in a small skillet until they brown slightly. Set aside.

In a big bowl toss together pasta with dressing. Toss in onions, tomatoes, olives, and chunks of cheese. Refrigerate until ready to serve.

Before serving, sprinkle salad with pine nuts and a little extra Parmesan and serve.

Notes:
Pasta salads are best if served the same day they are made. If making the day ahead, do a dressing check. More dressing may be needed. Pasta tends to really soak it up! So, add a little more oil, lemon juice and pesto if needed.

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
×
Cooking Community - Share Your Recipe
×
Cooking Community - Share Your Java Blog

Blog Title

Content

Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

[honeypot hunt-349]

×
Book Club Choice

Your Name

Your Email

Book Title

Description/Notes

[honeypot cantseethis]
[anr_nocaptcha g-recaptcha-response]

×

This is a unique website which will require a more modern browser to work! Please upgrade today!