Caprese Pasta Salad Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the fusilli and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 12 minutes. Drain.

Place basil 1/4 cup Parmesan cheese pine nuts and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow steady stream. Continue processing until a soft paste has formed. Set pesto aside.

Combine the cooked pasta tomatoes 3 tablespoons Parmesan mozzarella and pesto in a large bowl. Season with salt and pepper. Cover bowl refrigerate to chill for 45 minutes and serve.