Pesto Pasta Salad
- luvlittlehearts
- Jul 15, 2016
- 1 min read
Ingredients
4 cups uncooked fusili pasta
1 cup fresh basil pesto
2 Tbsp black olives
1/3 cup pine nuts
12 ounces cherry tomatoes, halved
½ cup grilled zucchini and yellow bell peppers, cut into medium pieces
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
Method: Cook pasta according to instructions on the package. Make sure the water is salted. Remove pasta from heat and strain when pasta is cooked, but still firm. While the pasta is cooking, toast the pine nuts in a small pan over medium-high heat. Keep an eye on them because pine nuts can go burnt in seconds. When most of the nuts have a blush of golden brown on them, move them to a cool bowl to rest. Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, grilled zucchini, bell peppers, olives, fresh basil leaves, and olive oil. Salt and pepper to taste. Serve at room temperature.
Happy Cooking!
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