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My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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. Drain.

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  • Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.

  • Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Cook's Note:

I prefer using the corkscrew pasta medley.

Nutrition Facts

489 calories; protein 16g; carbohydrates 57.6g; fat 22.6g; cholesterol 8.1mg; sodium 214.2mg. Full Nutrition
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