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To make a delicious pesto pasta salad, gather the following ingredients: - 8 oz fusilli pasta - 1 cup homemade or store-bought basil pesto - 1 cup cherry tomatoes, halved - 1/2 cup black olives, sliced - 1/2 cup mozzarella balls, halved - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup pine nuts, toasted - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish This list covers all you need for a vibrant and tasty dish. I always prefer homemade pesto. It tastes fresh and bright. You can control the flavors and ingredients. Making it takes just a few minutes. Blend fresh basil, nuts, garlic, olive oil, and cheese. Adjust to your taste. Store-bought pesto works too. It saves time and is easy to find. Look for high-quality brands with real ingredients. Read the label to avoid additives. Either way, the pesto gives the pasta salad its lovely flavor. Using fresh herbs makes a big difference in taste. Fresh basil adds a sweet, aromatic flavor. It brightens the salad and looks great as a garnish. Dried herbs can work in a pinch but lack the same impact. If you use dried herbs, remember they are stronger. Use about one-third of the amount. Fresh herbs keep your salad lively and appealing. So, go for fresh whenever you can! First, bring a pot of salted water to a boil. Add 8 oz of fusilli pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water. This cools the pasta and stops the cooking. This step is key to keep the pasta firm and tasty. In a large bowl, add the cooled fusilli pasta. Pour in 1 cup of basil pesto. Mix them well to coat the pasta evenly. Next, add 1 cup of halved cherry tomatoes, 1/2 cup of sliced black olives, and 1/2 cup of halved mozzarella balls. Toss gently so everything gets mixed. For added taste, include 1/4 cup of chopped sun-dried tomatoes. Finally, drizzle 2 tablespoons of olive oil over the salad. Season with salt and pepper to taste, then mix again. To make your dish look great, transfer the pasta salad to a colorful serving bowl. Sprinkle 1/4 cup of toasted pine nuts on top for a nice crunch. For a fresh touch, add some whole basil leaves. This makes the salad not just tasty but also a feast for the eyes. To make your pesto pasta salad extra creamy, add a bit of cream cheese. You can also stir in Greek yogurt or sour cream. These ingredients give the salad a rich texture. You want it to be smooth but not too thick. Mix these in when you add the pesto for even flavor. This makes every bite delicious. Cooking pasta al dente means it has a slight bite to it. This keeps the pasta firm and helps it hold up in the salad. If you overcook it, the pasta gets mushy. This can ruin the salad's texture. To cook al dente, follow the package instructions carefully. Taste the pasta a minute before the time is up. This way, you get perfect pasta every time. For the best enjoyment, serve your pesto pasta salad fresh. You can arrange it on a big, colorful platter. This makes it look appealing. Add some extra pine nuts and basil on top for flair. Pair the salad with grilled chicken or crusty bread for a full meal. You can also try it with a light white wine. This adds to the fresh flavors of the dish. Check out the Full Recipe for more details on this tasty meal. {{image_2}} You can boost your pesto pasta salad with protein. Grilled chicken adds a nice flavor. Use shrimp for a seafood twist. If you prefer plants, try tofu. Simply cube the tofu and sauté it for texture. Each option makes the salad filling and tasty. If you need gluten-free pasta, look for options made from rice or quinoa. These pasta types cook well and taste great. They hold the pesto sauce nicely. Just follow the package instructions for cooking. You can enjoy this dish without the gluten! For a vegan version, swap the cheese for a nut-based cheese. You can find many brands in stores. For the pesto, use a vegan recipe that skips cheese. Blend basil, garlic, nuts, and olive oil for a tasty mix. This way, everyone can enjoy the dish! Check out the Full Recipe for more tips on making this salad a hit. Store your pesto pasta salad in an airtight container. It helps keep the flavors fresh. If you used homemade pesto, it’s best to eat it within three days. For store-bought pesto, aim to enjoy it within five days. Always let the salad cool completely before sealing it up. This prevents moisture build-up, which can make your salad soggy. To keep your salad fresh, add the pesto right before serving. This helps maintain the bright green color and flavor. You can store the pasta separately from the other ingredients. Mix them together only when you’re ready to eat. If you have leftover salad, add a splash of olive oil before serving again. This will help revive the flavors. Generally, I don’t recommend reheating pesto pasta salad. The heat can change the texture and flavor. If you must reheat, do it gently. Place the salad in a pan on low heat. Stir it slowly to avoid burning. You can also add a bit of fresh pesto to boost the flavor. Enjoy your meal as fresh as possible! For the full recipe, check the Full Recipe section. Yes, you can make pesto pasta salad ahead of time. In fact, it tastes even better after sitting for a few hours. This gives the flavors time to blend. I often prepare it a day in advance. Just store it in an airtight container in the fridge. Pesto pasta salad lasts about three to five days in the fridge. Make sure it stays cold. If you see any changes in color or smell, it’s best to toss it. Always check before eating leftovers to ensure they are safe. Fusilli pasta is great for pesto pasta salad. It holds onto the pesto well. You can also use penne or rotini if you prefer. These shapes catch the sauce and add to the overall taste. Choose what you enjoy most for a fun twist! For the full recipe, check out the details mentioned earlier. In this blog post, we covered how to make a tasty pesto pasta salad. We looked at key ingredients, like fresh vs. dried herbs and homemade pesto. I shared easy instructions for cooking and mixing flavors, plus garnishing tips. You learned tricks for creaminess and serving suggestions. We also explored protein options and storage tips. Pesto pasta salad is simple, delicious, and fun to customize. Now, go and enjoy your meal!

Pesto Pasta Salad

Elevate your summer meals with this delicious Pesto Pasta Salad! This vibrant dish features fusilli pasta coated in homemade or store-bought basil pesto, mixed with cherry tomatoes, black olives, and creamy mozzarella. Perfect for picnics or weeknight dinners, it takes just 25 minutes to prepare. Ready to impress your guests? Click through for the full recipe and bring this refreshing delight to your table today!
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Ingredients
  

8 oz fusilli pasta

1 cup homemade or store-bought basil pesto

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/2 cup mozzarella balls, halved

1/4 cup sun-dried tomatoes, chopped

1/4 cup pine nuts, toasted

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the fusilli pasta according to package directions in salted boiling water until al dente. Drain and rinse under cold water to cool.

    In a large mixing bowl, combine the cooled pasta with the basil pesto. Toss until the pasta is evenly coated.

      Add cherry tomatoes, black olives, mozzarella balls, and sun-dried tomatoes to the bowl. Gently mix all the ingredients together.

        Drizzle olive oil over the salad and season with salt and pepper to taste, mixing thoroughly.

          Transfer the pasta salad to a serving dish and sprinkle toasted pine nuts on top.

            Garnish with fresh basil leaves for an extra burst of flavor and color.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large, colorful bowl and scatter some extra pine nuts and fresh basil on top for an eye-catching display.