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This dish shines with simple, fresh ingredients. Here’s what you need: - 2 cups fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup fresh basil leaves - 1/3 cup pine nuts, lightly toasted - 1/2 cup grated Parmesan cheese - 3 tablespoons olive oil - 1 tablespoon lemon juice - Salt and pepper to taste To make your salad even better, consider adding: - 1/4 teaspoon crushed red pepper flakes for spice - A drizzle of balsamic vinegar for sweetness - Grilled chicken or shrimp for protein - Fresh mozzarella for creaminess You’ll need a few tools to whip up this salad: - A large pot for boiling pasta - A food processor for making pesto - A mixing bowl for combining ingredients - A measuring cup and spoons for accuracy - A serving bowl for presentation This recipe is a great way to enjoy fresh flavors. For the complete process, check the Full Recipe. Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 2 cups of fusilli pasta. Cook according to the package instructions until the pasta is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and cools it down for the salad. Now it's time to make the pesto. Gather your ingredients: 1 cup of fresh basil leaves, 1/3 cup of toasted pine nuts, 1/2 cup of grated Parmesan cheese, 3 tablespoons of olive oil, and 1 tablespoon of lemon juice. You’ll also need salt and pepper to taste. Place all these ingredients in a food processor. Blend them until you have a smooth mixture. This fresh pesto adds amazing flavor to your pasta salad. In a large mixing bowl, combine the cooled pasta and 1 cup of halved cherry tomatoes. Next, add the fresh basil pesto you made. Toss everything gently so the pasta is evenly coated. If you like some heat, sprinkle in 1/4 teaspoon of crushed red pepper flakes. Adjust the seasoning with more salt and pepper if needed. Let the salad sit for at least 10 minutes to let the flavors mix. You can find the full recipe for this amazing dish to guide you. To create the best pesto, use fresh basil. Make sure your basil is bright green. Wash the leaves and dry them well. Next, toast the pine nuts in a dry pan. This step adds a nice flavor. In a food processor, blend the basil, nuts, Parmesan cheese, olive oil, and lemon juice. Blend until smooth. Taste and adjust salt and pepper. A perfect pesto should be vibrant and smooth. When cooking fusilli pasta, start with a large pot of salted water. Boil the water first. Add the pasta and stir it right away. Cook until al dente, which means firm to the bite. This usually takes about 8 to 10 minutes. Drain the pasta but do not rinse it right away. Rinsing removes the starch that helps the pesto stick. When serving your pesto pasta salad, use a big bowl. This allows everyone to mix and serve easily. Garnish with extra pine nuts and fresh basil for a pop of color. You can also drizzle a bit more olive oil on top. This step makes it look great and adds flavor. Enjoy your salad at room temperature or chilled. For a twist, serve it alongside grilled chicken or shrimp. This dish is light, fresh, and perfect for any meal. For the full recipe, check out the section above. {{image_2}} You can change up your pesto pasta salad with seasonal veggies. Fresh, bright veggies make this dish pop. Use bell peppers, zucchini, or even asparagus. They add crunch and color. You can roast or sauté them for a warm twist. Just make sure to chop them into bite-sized pieces. This way, they mix well with the pasta and pesto. If you want a heartier salad, add some protein. Grilled chicken or shrimp works great. You could also use canned chickpeas for a quick option. Just rinse and drain them before adding. Another tasty choice is diced mozzarella or feta cheese. These options make your salad more filling and satisfying. For a vegan version, swap out the cheese. Use nutritional yeast instead. It gives a cheesy flavor without dairy. You can also replace the Parmesan with a nut-based cheese. For the pesto, use a vegan-friendly oil and nuts. Avoid cheese altogether to keep it light and fresh. These changes keep the salad tasty while meeting different dietary needs. Store leftover pesto pasta salad in an airtight container. This keeps it fresh and tasty. If you plan to eat it later, cover the salad well. You can keep it in the fridge for up to three days. Just make sure it’s sealed tight to avoid drying out. If you like it warm, gently heat the salad on the stove. Add a splash of olive oil to keep it moist. Heat it over low heat, stirring often. If you prefer it cold, just take it out of the fridge. Let it sit for a few minutes to reach room temperature. This helps the flavors pop! The shelf life of each ingredient varies. Fresh basil lasts about a week in the fridge. Cherry tomatoes can stay fresh for about five days. Grated Parmesan cheese lasts a month if stored well. Pine nuts can go bad quickly if not kept cool. Store them in the fridge for the best taste. For the full recipe, you can refer back to the main section. Yes, you can make the pesto ahead of time. Store it in a jar. Cover the top with a thin layer of olive oil to keep it fresh. This way, it won’t turn brown. You can keep it in the fridge for up to a week. Just give it a good stir before using. If you don’t have pine nuts, don’t worry! You can use walnuts, almonds, or even sunflower seeds. These nuts will give a nice flavor too. Just toast them lightly to bring out their taste. Each nut offers a unique twist to your pesto. To keep pasta from sticking, use plenty of water when cooking. Add a pinch of salt for flavor. Stir the pasta often while it cooks. Once done, drain and rinse it with cold water. This stops the cooking and cools it down fast. You can also toss it with a bit of olive oil to help. Pesto pasta salad is easy and fun to make. We covered key ingredients and tools needed for a tasty dish. You learned how to cook pasta, make pesto from scratch, and mix everything together. Remember tips for the best flavor and creative variations to switch things up. Store leftovers properly to enjoy later. Making your own pesto opens up many delicious options. Enjoy your fresh, flavorful salad!

Pesto Pasta Salad with Cherry Tomatoes

Discover the ultimate Pesto Pasta Salad recipe that’s bursting with flavor and perfect for any occasion! Made with fusilli pasta, cherry tomatoes, and a homemade pesto using fresh basil and crunchy pine nuts, this dish is not only quick to prepare but also incredibly delicious. In just 30 minutes, you can create a vibrant, refreshing salad that everyone will love.
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Ingredients
  

2 cups fusilli pasta

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1/3 cup pine nuts, lightly toasted

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

Instructions
 

Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth to form the pesto.

      In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and basil pesto. Toss until the pasta is evenly coated.

        Add crushed red pepper flakes if you prefer a hint of spiciness. Adjust seasonings with more salt and pepper if necessary.

          Let the salad sit for at least 10 minutes to allow the flavors to meld together before serving.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large, colorful bowl and garnish with additional pine nuts and basil leaves on top for a fresh touch.