Ingredients
Salad Ingredients
- 13.25 ounces whole grain fusilli pasta
- 10 ounces grape tomatoes, halved
- 5 basil leaves, chiffonade (cut into long strips) – optional
Pesto
- 1/2 cup spinach basil pesto, homemade or store-bought
Instructions
- Cook the Pasta: Prepare the whole grain fusilli pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside to cool completely to avoid wilting the pesto and to maintain the salad’s texture.
- Toss with Pesto: Once the pasta is cool, stir in the spinach basil pesto thoroughly to evenly coat every piece, infusing the salad with rich herbaceous flavor.
- Add Tomatoes: Gently fold in the halved grape tomatoes, adding a fresh burst of juiciness and color to the salad.
- Garnish: If desired, sprinkle the chiffonade basil strips over the top as a fragrant and attractive garnish, enhancing both flavor and presentation.
- Serve and Enjoy: Serve the pesto pasta salad chilled or at room temperature for a refreshing and satisfying dish perfect for any occasion.
Notes
- For best flavor, use homemade spinach basil pesto or a high-quality store-bought version.
- Make sure the pasta is cooled thoroughly before mixing with pesto to prevent the sauce from becoming oily or separating.
- This pasta salad can be prepared in advance and refrigerated for up to 2 days.
- Add a splash of lemon juice or extra virgin olive oil if a brighter flavor is desired.
- Additional ingredients like mozzarella balls or pine nuts can be added for extra texture and protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
