Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 8 oz buffalo mozzarella, diced
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup pesto sauce (store-bought or homemade)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a food processor, combine basil leaves, garlic cloves (optional), pine nuts, Parmesan cheese (if desired), and olive oil. Pulse until smooth but slightly chunky.
- In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes and diced buffalo mozzarella. Gently toss to mix.
- Add the pesto sauce and stir until everything is well-coated.
- Season with salt and pepper to taste before serving at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg