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Pesto Pasta Salad: On The Side #27

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This is a quick and super flavorful salad! It uses fresh veggies and if you want, some of that delicious Fresh Pesto we made (and froze!) from The Farmers' Market Gourmet.
Ingredients
  Cooked pasta 12 Ounce
  Diced cucumber 1⁄2
  Red bell pepper 1 , dice
  Sliced black olives 4 Ounce, drained
  Cherry tomatoes 1 Cup (16 tbs)
  Pesto 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Salt & pepper To Taste
Directions

MAKING:
1. Cook the pasta according to package directions. Drain in colander and run under cold water until pasta is completely cool.
2. In a large bowl, mix together the cooled pasta, bell pepper, cucumber and olive.
3. If using frozen pesto, defrost in microwave in 30 second bursts. Don't let the pesto get hot, just defrost it.
4. Mix the pesto into the other ingredients and add the olive oil, salt and pepper. Toss together well.
5. Refrigerate until ready to serve.

SERVING:
6. Serve cold and enjoy!

Note:
This salad is also delicious with some cooked chicken added to the salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Pasta
Restriction: 
Low Cholesterol, Low Sugar
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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