Fusilli Salad with Pesto, Cherry Tomatoes and Black Olives

Ingredients:

• 1 pound fusilli pasta
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup black olives, sliced
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente.
2. Drain the pasta and rinse with cold water to stop the cooking process. Transfer the pasta to a large bowl.
3. Add basil pesto, cherry tomatoes, and black olives to the bowl, and toss to combine.
4. Add extra-virgin olive oil, salt, and pepper to taste. Toss again to evenly coat everything in the dressing.
5. Cover the bowl and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together. Serve chilled or at room temperature.

Verdict:

This fusilli salad is flavorful, colorful, and easy to make. The combination of pesto, cherry tomatoes, and black olives gives the pasta a delicious Italian flair. It’s a perfect side dish for any summer meal or a satisfying lunch on its own.

Serving Suggestions:

Serve the fusilli salad alongside grilled chicken or fish for a complete meal. Alternatively, you can add cooked shrimp or cubed cheese to the salad for extra protein. Don’t forget to garnish the dish with some fresh basil leaves for an extra burst of flavor!