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My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.
Ingredients
- 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
- ¾ cup chopped fresh basil
- ¾ cup shredded Parmesan cheese
- 1/3 cup pine nuts
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, diced
- ½ cup finely diced red onion
- ½ cup finely diced radicchio
- 1 tablespoon mayonnaise, or to taste
- salt and ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
Step 3
Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Cook’s Note:
I prefer using the corkscrew pasta medley.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat5g | 24% |
| Cholesterol8mg | 3% |
| Sodium214mg | 9% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein16g | |
| Vitamin C3mg | 13% |
| Calcium157mg | 12% |
| Iron3mg | 18% |
| Potassium243mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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