Tomato Basil Pasta Salad
A vibrant, flavorful salad combining fresh tomatoes, basil, and pesto, perfect for any summer occasion.
Equipment
- 1 Large pot for cooking pasta
- 1 Colander for draining pasta
- 1 Large mixing bowl
Ingredients
Salad Ingredients
- 1 lb fusilli pasta
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves torn
Dressing
- 1/2 cup pesto
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
- While the pasta is cooking, halve the cherry tomatoes and tear the basil leaves.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and basil leaves.
- In a separate small bowl, whisk together the pesto and olive oil until smooth. Season with salt and pepper.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Sprinkle the grated Parmesan cheese over the top and gently mix it into the salad.
Serving
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Serve the salad cold, garnished with additional basil leaves if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh, high-quality ingredients for best results. Ingredient Substitutions: Try different types of pasta like penne or bowties. How to Serve: Perfect as a main or side dish. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare all ingredients ahead of time and assemble just before serving.