My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
489 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
Step 3
Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Ingredients
salt and ground black pepper to taste
¾ cup chopped fresh basil
⅓ cup pine nuts
½ cup finely diced red onion
1 clove garlic, diced
⅓ cup extra-virgin olive oil
¾ cup shredded Parmesan cheese
1 tablespoon mayonnaise, or to taste
1 (16 ounce) package corkscrew-shaped pasta (fusilli)
