Pesto Pasta Salad
Michelle
ingredients
- 4 cups uncooked spiral pasta
- 1 cup fresh basil pesto (recipe in everything “else section”)
- 2 Tbsp chopped green olives, or olive tapenade
- 1/4 cup pine nuts
- 1 cup frozen peas, defrosted
- 12 ounces cherry tomatoes, halved
- Several fresh basil leaves, coarsely chopped
- 1 Tbsp olive oil
- Salt and pepper
directions
- 1
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
- 2
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Source: Michelle
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