Pasta Salad Recipe
Fusilli tossed with pesto, cherry tomatoes, red onions, baby spinach and marinated mushrooms
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Ingredients
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Pasta
Vegetables
Dressing
Method
Cooking Pasta
- 1
Boil the Water
In a large pot, bring 4 cups of water to a boil over high heat.
- 2
Add Salt
Once the water is boiling, add 1 tsp of salt to the water.
- 3
Cook Fusilli
Add 2 cups of fusilli pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 4
Drain and Rinse
Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
Preparing the Salad
- 5
Chop Vegetables
While the pasta is cooling, halve the cherry tomatoes, thinly slice the red onion, and prepare the marinated mushrooms if necessary.
- 6
Mix Salad Ingredients
In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, sliced red onion, baby spinach, and marinated mushrooms.
- 7
Add Pesto
Pour 0.5 cup of pesto sauce over the pasta and vegetables.
- 8
Toss to Combine
Gently toss all the ingredients together until well combined. Ensure that the pesto coats all the ingredients evenly.
Serving
- 9
Chill and Serve
For best flavor, allow the pasta salad to chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!
