500g fusilli pasta
For the pesto:
1-1/2 cups lightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmesan cheese
3 tbsp red- or white-wine vinegar
2 tbsp fresh lemon juice
2 tsp finely chopped garlic
1/2 tsp finely grated lemon zest
freshly ground black pepper
Choose things like chopped cherry tomatoes, spinach leaves, feta, black olives, pine nuts.
- Cook the pasta according to instructions, drain and allow to cool.
- Put the pesto ingredients in a blender. Blend until smooth. Season with salt and pepper to taste.
- When the pasta is cool, add your choice of salad ingredients.
- Pour pesto over the salad and toss the salad well.