Italian Pesto Pasta Salad Recipe

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. Reserve 1 cup pasta water; drain pasta rinse in cold water and return to the pot. Stir in 1 tablespoon olive oil to prevent sticking. Set aside.

Combine basil parsley and garlic in a food processor; pulse until combined. Add toasted pine nuts and lemon juice and pulse until well combined. Add Parmesan cheese and 1/4 cup olive oil while processor is running; blend well. Season pesto with salt and pepper.

Place pasta into a large mixing bowl and stir in pesto. Add 1/4 cup reserved pasta water to thin slightly and continue to mix until pasta is thoroughly coated; add more pasta water as needed. Mix tomatoes mozzarella cheese celery and onion into the salad until well combined.

Refrigerate for 1 hour to allow flavors to blend together or eat right away.