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Pesto Pasta Salad Recipe

4 cups uncooked spiral pasta
1 cup fresh basil pesto
2 Tbsp. chopped green olives
1/4 cup pine nuts
1 cup fresh peas
2 cups cherry or grape tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp. olive oil
Salt and pepper

Prepare 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).  Transfer the pasta to a large 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.

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