Ingredients:

• 400g Schnitzer Organic Fusilli
• 200g green pesto
• 1 mozzarella
• 2 handfuls cherry tomatoes
• 50g pine nuts
• A few fresh basil leaves
• Salt and pepper

Instructions:

1. Cook the fusilli in lightly salted water according to the package instructions.
2. Drain the pasta and mix with the pesto in a bowl.
3. Cut the mozzarella and tomatoes into small pieces and add to the pasta.
4. Toast the pine nuts in a pan and add to the other ingredients.
5. Stir the pasta salad well and season with salt and pepper.
6. Finally, garnish with basil leaves.