Pasta Salad with Basil Mayonnaise

• •9 oz Fusilli pasta (or other short pasta ideal for holding sauce)
• •1 piece Carrot (grated)
• •1 piece Onion (finely diced)
• •1 cup Cherry tomatoes (halved, for garnish)
• •1 cup Mayonnaise
• •0.5 cup Fresh basil leaves (packed)
• •2 tbsp Lemon juice (from about half a lemon)
• •1 piece Garlic clove
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and spread it out on a baking sheet or large platter to cool completely.

2. 2

   While the pasta cools, prepare the vegetables: finely dice the onion, grate the carrot, and wash and halve the cherry tomatoes. Set the cherry tomatoes aside for garnish.

3. 3

   In a blender or food processor, combine the mayonnaise, fresh basil leaves, lemon juice, garlic clove, a pinch of salt, and black pepper. Blend until the mixture is completely smooth and a vibrant green color.

4. 4

   Once the pasta has cooled, transfer it to a large mixing bowl. Add the finely diced onion and grated carrot to the bowl.

5. 5

   Pour the basil mayonnaise dressing over the pasta and vegetable mixture. Toss gently with a spatula or tongs until all the pasta and vegetables are evenly coated in the dressing.

6. 6

   Garnish the pasta salad with the halved cherry tomatoes. Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld and the salad to chill thoroughly.

Chef's Tips

• 💡For a heartier meal, consider adding diced ham, cooked chicken, or cubes of mild cheese like cheddar or mozzarella.
• 💡Making this salad ahead of time allows the flavors to deepen even further. It can be stored in the refrigerator for up to 3 days.
• 💡If the dressing seems too thick after chilling, you can thin it out with a tablespoon of water or milk before serving.