Rating: 4.5 stars 4.3
41 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
45 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.

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  • Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.

  • Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

Nutrition Facts

354 calories; protein 13.2g; carbohydrates 44g; fat 14.6g; cholesterol 15mg; sodium 94mg. Full Nutrition
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