Fusilli Pesto pasta salad

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Fusilli Pesto Pasta Salad

This pesto fusilli pasta salad makes the prefect summer side dish, or if your like me a delicious lunch.

Corkscrew shaped pasta in a pesto sauce with tomatoes, bell peppers and the tang of feta cheese comes together to produce a pasta salad everyone loves. Then you top this dish with leftover grilled chicken and you have a complete healthy meal.

The best part about this cold pasta recipe is it can be make ahead of time, kept refrigerated and served at room temperature when your ready to eat. Making this pasta salad great for potlucks and outdoor picnics. Isn’t it wonderful to gather again with family and friends?

Easy variations to this Fusilli Pesto pasta salad

The first thing you can change in this Fusilli pesto pasta salad recipe and in most of my pasta recipes is what shape pasta you use. Although I will say that the I prefer the spiral shape of fusilli it grabs the pesto sauce in all it’s spirals.

Second I added chicken that I had leftover from a barbeque the nigh before. If you don’t have left over grilled  chicken you can roast or grill some or you can leave it out completely. Shrimp also works in this easy Summer pesto pasta salad.

And third if you don’t like feta cheese use what fits your taste and lifestyle.  Fresh mozzarella and parmesan are delicious in this pasta salad recipe too.

Last please leave me a comment let me know your experience with this recipe. I love hearing from you!!!!

Ingredients

  • 1 Lb. fusilli pasta
  • 2  leftover  grilled chicken breasts
  • 2 cups prepared pesto 
  • 2 cups reserved pasta water
  • 1 red  bell pepper cut in small dice
  • 2 fresh corn cobs
  • 1 cup diced red tomatoes
  • 1 cup feta cheese
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 small chopped  red onion
  • 2 tablespoons chopped garlic

Instructions

  1. Cook pasta according to package directions adding the corn he last 5 minutes.
  2. Drain pasta reserving 2 cups of pasta water before draining
  3. Husk the corn off the cob
  4. Meanwhile in a large bowl mix the pesto, olive oil, lemon juice, garlic, corn and the reserved pasta water
  5.  Toss pasta,  tomatoes and cheese in the pesto sauce
  6.  Salt and pepper to taste
  7. Top with the chicken, additional feta cheese and fresh basil……ENJOY!

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