Ingredients:16 ounces Fusilli or Rotini (corkscrew) Pasta, cooked and cooled1/2 cup prepared pesto1/4 cup grated Parmesan Cheese, plus some extra for sprinkling on top1/3 cup olive oil1 tablespoon lemon juice1/3 cup finely diced red onion1 1/2 cup cherry or grapes tomatoes, halved1 1/2 cups pitted black olives, halved1 container (8 ounces) cherry sixed fresh mozzarella balls1/4 cup pine nuts (optional)Directions: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.
WLUK FOX 11 is your source for Balanced News and Severe Weather Coverage for Appleton, Shawano, Sturgeon Bay, Kewaunee, Two Rivers, New London, Bonduel, Pulaski, Suamico, Menasha, Neenah, Shiocton, Ashwaubenon, Algoma, Mishicot and Wrightstown.