About this recipe:This is a super flavourful pasta salad that will go over famously at picnics and summer barbecues. A quick homemade pesto is combined with pasta, cherry tomatoes, Parmesan and mozzarella.
500g fusilli pasta
90g fresh basil leaves
4 tablespoons grated Parmesan or Pecorino Romano cheese
4 tablespoons pine nuts, toasted
2 cloves garlic
4 tablespoons olive oil
1 punnet cherry tomatoes, halved
3 tablespoons grated Parmesan cheese
110g fresh mozzarella cheese, cut into strips
salt and pepper to taste
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Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the fusilli, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
Place basil, 4 tablespoons Parmesan cheese, pine nuts and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.