Ingredients
Scale
- 12 oz fusilli pasta
- 1 cup pesto sauce (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup mozzarella pearls
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cups grilled chicken, sliced (optional)
- Salt and pepper to taste
- Juice of half a lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain and rinse under cold water.
- Prepare the vegetables and proteins: Slice the cherry tomatoes and bell pepper. If using grilled chicken, ensure it’s cooked and sliced.
- Mix pesto with pasta: In a large bowl, combine the cooked pasta with the pesto sauce. Toss well to coat evenly.
- Add vegetables, cheese, and proteins: Gently fold in the cherry tomatoes, bell pepper, mozzarella pearls, and grilled chicken if using. Sprinkle the grated Parmesan and pine nuts over the top.
- Toss everything together: Season with salt, pepper, and a squeeze of lemon juice. Toss to combine all ingredients.
Notes
- Use fresh ingredients for the best flavor.
- Keep pasta al dente to prevent it from becoming mushy.
- Toast pine nuts to enhance their natural oils and flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400-500
- Sugar: undefined
- Sodium: undefined
- Fat: 25-30g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35-40g
- Fiber: undefined
- Protein: 20-25g (with chicken or shrimp)
- Cholesterol: undefined
Keywords: pesto pasta salad, easy pasta salad, summer salad