Pesto Pasta Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and let cool.

2. 2

   While the pasta is cooling, halve the cherry tomatoes and dice the cucumber.

3. 3

   In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, and pine nuts.

4. 4

   Add the homemade basil pesto to the bowl and toss everything together until the pasta and vegetables are evenly coated.

5. 5

   Season with black pepper and salt to taste. Mix well.

6. 6

   Sprinkle the grated parmesan cheese over the salad and gently toss again.

7. 7

   Serve immediately or chill in the refrigerator for 30 minutes before serving for a colder salad.