Pesto Pasta Salad
Makes: 4 to 6 servings
Cook: 10 minutes
1 box (14-ounce) cut fusilli, Ronzoni®
1 container (7-ounce) prepared pesto sauce, Buitoni®
1/4 cup olive oil, Bertolli®
1/4 cup white wine vinegar, Heinz®
2 cups cherry tomatoes, halved
Salt and pepper
11/4 cups pine nuts, toasted
Fresh basil sprigs, for garnish
Cook pasta according to package directions. Drain and rinse with cold water. Drain again and place in a large bowl.
In a small bowl, whisk together pesto sauce, oil, and vinegar. Pour over pasta. Add tomatoes and toss to combine. Season to taste with salt and pepper. Chill.
To serve, sprinkle with pine nuts and garnish with basil sprigs.