16 ounces Fusilli or Rotini (corkscrew) Pasta, cooked and cooled
1/2 cup prepared pesto
1/4 cup grated Parmesan Cheese, plus some extra for sprinkling on top
1/3 cup olive oil
1 tablespoon lemon juice
1/3 cup finely diced red onion
1 1/2 cup cherry or grapes tomatoes, halved
1 1/2 cups pitted black olives, halved
1 container (8 ounces) cherry sixed fresh mozzarella balls
1/4 cup pine nuts (optional)
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 cheese. Refrigerate until ready to serve.
Before serving, sprinkle salad with pine nuts and a little extra Parmesan and serve.
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.