Whether it’s for a dinner party, your contribution to a neighborhood pot-luck, or just because…this pasta salad is on another level. This combines the richness and savory flavor of our classic pesto paired with the tangy sweetness of sun-dried tomatoes
Ingredients
- 3/4 cup classic pesto
- 1 lb rotini pasta
- 1 tsp salt
- 1/4 cup parmesan cheese
- 1/2 tsp black pepper
- 1/3 cup mayo
- 1 clove of garlic
- 3/4 cup Sundried Tomato & Herb Tapenade
- 1 oz pine nuts
To make classic pesto:
- 1 cup packed basil leaves
- 3 tbsp packed oregano
- 2 leaves fresh sage
- 1/4 cup roasted pine nuts
- 2 cloves of garlic freshly chopped
- 1 tsp sea salt
- 1/2 cup pecorino or parmesan cheese grated
- 1 cup Robust Extra Virgin Olive Oil
Other great flavors to try!
*To make it Vegan, substitute 2 tablespoon of nutritional yeast for the cheese*
Instructions
For the Pesto:
- Combine all dry ingredients in a food processor, drizzle in extra virgin olive oil and mix until smooth or desired consistency.
For the pasta:
- Boil pasta in salted water until al dente. Drain and shock with ice cold water. Toss pasta in a large mixing bowl with all other ingredients. Place in refrigerator, serve chilled.
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