1 box cut fusilli Ronzoni (14 oz)
1 container prepared pesto sauce (7 oz)
1/4 cup olive oil
1/4 cup white wine vinegar
2 cups cherry tomatoes, halved
1 1/4 cups pine nuts, toasted
Fresh basil sprigs, for garnish
Cook pasta as package directs. 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.
Serves 4 to 6
Cooking with Basil
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