Italian Pasta Salad with Green Pesto - Simple & Quick
Meow! If you're looking for a quick, fresh lunch that brings summer straight to your plate, my Italian pasta salad with green pesto is just the thing for you. As a little hobby cook with a weakness for good ingredients, I love this dish because it uses absolutely no pre-made products. We make the Pesto Genovese classically from scratch – with fresh basil, crunchy pine nuts, and high-quality olive oil. This pasta salad is not only healthy and incredibly aromatic, but also child's play to prepare. Whether as a light main course or for your next picnic trip, this recipe always works. The combination of al dente pasta and the aromatic herb sauce is simply irresistible. Grab your wooden spoons, meow after me, and conjure up a piece of Italy at home in just a few steps – it's really quick to make and tastes best fresh from the stove or well-marinated!
Ingredients
Preparation
First, cook the Fusilli pasta (100 g) in boiling salted water until al dente, then drain well.
While the pasta is cooking, I briefly toast the pine nuts (20 g) in a pan without fat until golden brown – it smells wonderful!
For the pesto, I put the basil (1 bunch), the toasted pine nuts (20 g), the finely grated Parmesan (30 g), the high-quality olive oil (40 ml), and the garlic (1) into a mortar or blender and process everything into a fine, creamy paste.
I wash the cherry tomatoes (5) thoroughly and halve them so they fit beautifully and juicy into the salad.
Finally, I mix the cooled pasta (100 g) with the homemade pesto and carefully fold in the cherry tomatoes (5). Bon appétit, purr!
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