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- 8 ounces fusilli pasta - 1 cup fresh basil leaves - 1/4 cup pine nuts, toasted - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - 1 cup cherry tomatoes, halved - 1/2 cup diced cucumber - 1/2 cup mozzarella balls - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup Greek yogurt (for creaminess) When making creamy basil pesto pasta salad, fresh ingredients matter. Choose vibrant basil leaves. They should smell fragrant. Look for firm cherry tomatoes, with no blemishes. For cucumbers, pick ones that feel heavy. Mozzarella balls should be fresh and soft. Select high-quality olive oil. It enhances the dish's flavor. Toast pine nuts lightly for a nutty taste. Use freshly grated Parmesan cheese. It melts better and tastes richer. Greek yogurt should be plain and creamy. This gives your salad a nice texture. Each serving of this salad is packed with nutrients. The pasta provides carbs for energy. Basil is rich in vitamins A and K. Olive oil offers healthy fats. Cherry tomatoes add vitamins C and K. Cucumbers are hydrating and low in calories. Mozzarella brings protein and calcium. This dish is a balanced meal for a hot day. Enjoy it as a light lunch or dinner. For the full recipe, check the previous section. Start by boiling water in a large pot. Add salt for flavor. Once the water boils, pour in 8 ounces of fusilli pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down quickly. Set the pasta aside in a large bowl to let it cool completely. Next, we make the basil pesto. Grab your food processor and add 1 cup of fresh basil leaves, 1/4 cup of toasted pine nuts, and 1/2 cup of grated Parmesan cheese. Don't forget to toss in 1/2 teaspoon of garlic powder and a pinch of salt and pepper. Pulse this mix until it is finely chopped. While the processor runs, slowly pour in 1/2 cup of olive oil. This helps create a smooth paste. If needed, scrape down the sides and blend again. Then, add 1/4 cup of Greek yogurt to your pesto. Pulse a few more times to mix it in well. This gives the pesto a creamy texture that makes the pasta salad special. Adjust the taste with more salt and pepper if you want. Now, it’s time to bring everything together. In the large bowl with your cooled pasta, add 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, and 1/2 cup of mozzarella balls. Pour in your creamy basil pesto from the food processor. Toss everything gently until all the ingredients are well coated. Cover the bowl and place it in the fridge for at least 30 minutes. This chilling time helps the flavors mix and develop. After that, your creamy basil pesto pasta salad is ready to enjoy! Check out the Full Recipe for all the details. When cooking pasta, always use a large pot. This gives the pasta room to move. Add plenty of salt to your boiling water. This helps flavor the pasta as it cooks. Cook the fusilli until it is al dente, which means it should still have a slight bite. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it from getting sticky. To make your creamy basil pesto pasta salad even better, consider adding some extras. You can throw in diced bell peppers for crunch. Black olives add a nice briny taste. For a spicy kick, try red pepper flakes. Fresh herbs like parsley or arugula can brighten the dish. You can also mix in grilled chicken or shrimp for protein. These fun additions keep the salad interesting and flavorful. One common mistake is overcooking the pasta. If you cook it too long, it becomes mushy. Another mistake is not using enough salt in the water. This can make your pasta bland. Also, don’t skip the chilling step. Letting the salad chill helps all the flavors combine well. Lastly, be careful with the seasoning. Taste as you go, and adjust the salt and pepper to your liking. These tips will help you create the best creamy basil pesto pasta salad. For the full recipe, check out the details above. {{image_2}} You can make your creamy basil pesto pasta salad heartier by adding protein. Grilled chicken or shrimp works great. Simply cook the chicken or shrimp, then slice or toss them in. You can also use canned tuna for a quick option. If you prefer plant-based protein, try chickpeas or tofu. Just cube the tofu, pan-fry it, and mix it in for extra flavor and texture. This dish is easy to adapt for vegetarians and vegans. For vegetarians, keep the cheese or swap in a vegetarian-friendly option. For vegans, replace the cheese with nutritional yeast. Use a vegan yogurt instead of Greek yogurt for creaminess. It gives the same great taste without any dairy. Feel free to swap in different vegetables based on what you like or have on hand. Bell peppers add sweetness and color. Broccoli florets bring crunch and nutrients. You could use arugula or spinach for a fresh twist. Just chop the veggies and toss them in with the pasta. You can even add roasted vegetables for a deeper flavor. This gives you flexibility to create your perfect salad. For the full recipe, check out the Creamy Basil Pesto Pasta Salad. To keep your creamy basil pesto pasta salad fresh, store it in an airtight container. Make sure to seal it tightly. This salad tastes best when chilled, so refrigerate it right after serving. It can last in the fridge for up to three days. If you want to enjoy the salad warm, reheat it gently. Use a skillet over low heat. Add a splash of olive oil to keep it moist. Stir often to heat evenly without cooking the pasta. I do not recommend freezing this pasta salad. The creamy texture can change when thawed. If you have extra pesto, freeze it separately in ice cube trays. This way, you can use it later for other dishes. For the full recipe, check out the details on how to make this delightful dish! Yes, you can make the pesto ahead of time. In fact, making it early lets the flavors mix well. Store it in an airtight container. You can keep it in the fridge for up to a week. To avoid browning, add a thin layer of olive oil on top before sealing. When ready to use, just stir it up and mix it with your pasta. Fusilli is great, but other pasta shapes work too. You can use penne, rotini, or farfalle. These shapes hold the pesto well and give nice bites. Just make sure to cook them al dente for the best texture. Whole wheat or gluten-free pasta also works if you prefer those options. This creamy basil pesto pasta salad stays fresh in the fridge for about three days. Store it in a tight container for best results. If you notice the pasta absorbs too much dressing, just add a bit more olive oil or yogurt before serving. This will bring back that creamy texture. This article covered key ingredients for a tasty pasta salad and how to choose the best. I shared steps to cook the pasta and make homemade basil pesto. We discussed tips for great flavor and common mistakes. You learned about protein and veggie swaps for variations, plus how to store leftovers. Remember, cooking can be fun and flexible. Use these tips to create your perfect pasta salad. Enjoy your cooking journey!

2. Creamy Basil Pesto Pasta Salad

Elevate your meal prep with this creamy basil pesto pasta salad that's perfect for any occasion! This delicious mix of fusilli pasta, fresh veggies, and a homemade creamy basil pesto will tantalize your taste buds. Quick and easy to make, it’s ideal for picnics or weeknight dinners.Click to explore and enjoy this refreshing dish today!
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Ingredients
  

8 ounces fusilli pasta

1 cup fresh basil leaves

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1/2 cup olive oil

1 cup cherry tomatoes, halved

1/2 cup diced cucumber

1/2 cup mozzarella balls

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup Greek yogurt (for creaminess)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

    Prepare the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, garlic powder, and a pinch of salt and pepper. Pulse until finely chopped.

      Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides if necessary.

        Mix in Yogurt: Add the Greek yogurt to the pesto and pulse a few more times until well combined, creating a creamy texture. Adjust seasoning with extra salt and pepper if needed.

          Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, mozzarella balls, and the creamy basil pesto. Toss gently until everything is evenly coated.

            Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

              Prep Time: 20 mins | Total Time: 50 mins | Servings: 4