Pasta Salad with Pesto, Tomatoes, and Basil

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

Serves: 4Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4


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