Italian · Vegetarian

Pesto Pasta Salad

Cold fusilli with pesto, mozzarella pearls, tomatoes and rocket.

Ingredients

• • 360 g fusilli
• • 8 tbsp basil pesto
• • 160 g mozzarella
• • 300 g cherry tomatoes
• • 80 g arugula
• • 4 tbsp pine nuts
• • 1 lemon
• • 4 tbsp olive oil

Method

1. 1Cook fusilli; rinse under cold water and drain well.
2. 2Toss with pesto and a squeeze of lemon.
3. 3Fold in tomatoes, mozzarella and arugula.
4. 4Top with toasted pine nuts.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.