Tuesday, June 30, 2009

Pesto Pasta Salad

The weekend we returned from our 10 day Disney Honeymoon was Memorial Day and my mother-in-law's birthday party. I knew I had to bring something that was equally tasty as it was quick to make (because I was still in my honeymoon mode!!). I also wanted to be able to utilize my new bowl from Crate & Barrel that has not only serving utensils attached to the lid, it also has an ice pack that slips in the bottom... perfect for a summer salad at a summer cookout!

I found a recipe for a Pesto Pasta Salad and I never turn down a chance to pull out the food processor and blend up some yummy garlic, basil, pine nuts, and sweet extra virgin olive oil. This pasta salad was a true hit and on my list of "must makes" again in the future.

Pesto Pasta Salad

(adapted from elise.com)


1 lb uncooked spiral pasta

1 cup fresh basil pesto

1/4 cup pine nuts

12 ounces cherry tomatoes

1 Tbsp olive oil

Salt and pepper

- Cook pasta according to instructions on the package. Make sure the water is salted.

- Put pasta in a big bowl. Mix in fresh basil pesto and pine nuts. Gently mix in cherry tomatoes and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Basil Pesto


2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 medium sized garlic cloves

Salt and freshly ground black pepper to taste

- Add all dry ingredients except cheese & salt/ pepper to a food processor bowl & pule until thoroughly chopped.

- Add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup

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