This yummy pesto pasta salad is perfect to make when you have fresh basil and tomatoes in the garden.


Recipe Summary

30 mins
20 mins
1 hr
1 hr 50 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup pasta water; drain pasta, rinse in cold water, and return to the pot. Stir in 1 tablespoon olive oil to prevent sticking. Set aside.

  • Combine basil, parsley, and garlic in a food processor; pulse until combined. Add toasted pine nuts and lemon juice and pulse until well combined. Add Parmesan cheese and 1/4 cup olive oil while processor is running; blend well. Season pesto with salt and pepper.

  • Place pasta into a large mixing bowl and stir in pesto. Add 1/4 cup reserved pasta water to thin slightly and continue to mix until pasta is thoroughly coated; add more pasta water as needed. Mix tomatoes, mozzarella cheese, celery, and onion into the salad until well combined.

  • Refrigerate for 1 hour to allow flavors to blend together, or eat right away.

Cook's Note:

You can use toasted walnuts instead of pine nuts, if preferred.

Nutrition Facts

349 calories; protein 15.4g 31% DV; carbohydrates 37.9g 12% DV; fat 16.2g 25% DV; cholesterol 17.9mg 6% DV; sodium 235.2mg 9% DV. Full Nutrition