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      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 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.