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Italian Cuisine

Pesto Fusilli Pasta Salad

Prep15 min
Cook10 min
Total25 min
Yield6 portions
LevelBeginner
 
 
About This Recipe

The potluck season is here, and a quick and easy dish to prepare for a gathering is pesto pasta salad. Spiral pasta catches and retains the bits of basil pesto.

Scale This Recipe

Servings

Ingredients

Units
  • 2 cups uncooked Fusilli pasta
  • 0.5 cup fresh basil
  • 0.5 cup green and black olives, — pitted
  • 6 ounces cherry tomatoes, — halved
  • 0.5 cup frozen peas, — defrosted
  • Several fresh basil leaves, — coarsely chopped
  • 1 tablespoon
  • Salt and pepper, — to taste

Instructions

  1. 1
    Cook pasta according to instructions on the package. Make sure the water is salted (at least half teaspoon per quart). Remove pasta from heat and strain when cooked, but still firm ().
  2. 2
    Put pasta in a big bowl and mix in fresh basil pesto. Serve on a platter and with the olives, cherry tomatoes, peas, fresh basil leaves, and olive oil. Add salt and pepper to taste. Chill or serve at room temperature.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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