Pasta Salad with Pesto, Tomatoes, and Basil

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You may use other shapes of pasta, such as penne or tortellini, and vary the vegetables to suit your taste.

Difficulty: Easy

Hands-on: 5 minutesTotal: 1 hour 5 minutes

Serves: 4


  • 1 jar (8 oz.) pesto
  • 4 cups cooked fusilli pasta
  • 1 cup halved cherry tomatoes
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ½ cup fresh basil leaves


  • In a large bowl, add pesto and pasta and toss well to coat. Add tomatoes, olive oil, and salt and gently toss.
  • Refrigerate at least 1 hour before serving. Garnish with basil leaves.