Pesto Pasta Salad


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 sized 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.Notes: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.