Description
A creamy, tangy pasta salad featuring fusilli, sun-dried tomatoes, fresh basil, and a luscious dressing perfect for potlucks and quick meals.
Ingredients
- 12 oz (340 g) fusilli pasta, cooked al dente
- 1 cup chopped sun-dried tomatoes (oil-packed preferred, drained slightly)
- ½ cup chopped fresh basil leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: ¼ cup toasted pine nuts
- Optional: 1 cup chopped baby spinach or arugula
Instructions
1. Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente, about 10–12 minutes. Stir occasionally, then drain and rinse under cold water. Let it drain completely.
2. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and olive oil until smooth. Add minced garlic, salt, and black pepper. Adjust consistency with a small amount of water or oil if needed.
3. Add cooled pasta to the dressing along with sun-dried tomatoes, Parmesan cheese, and fresh basil. Toss gently until evenly coated.
4. If desired, fold in toasted pine nuts and chopped spinach or arugula. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes. Stir gently before serving and garnish with additional basil if desired.
Notes
Rinse pasta under cold water after cooking to prevent sogginess and keep the dressing creamy.
Mix gently to avoid bruising basil or breaking up the tomatoes.
Toast pine nuts over medium-low heat and watch carefully to prevent burning.
For a vegan version, use plant-based mayonnaise, sour cream, and dairy-free cheese or nutritional yeast.
Use gluten-free pasta to make this recipe gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg