All of the favourite Italian flavours come together in this salad
… pasta, pesto, tomatoes, basil …
Pesto Pasta Salad
Number of Servings: 4
2 cups (500 mL) dry fusilli pasta, or other short-cut pasta, or 3-4 cups cooked pasta
1 clove of garlic, minced
¼ cup (60 mL) finely chopped sun-dried tomatoes (dry or oil-packed)
1 ½ tablespoons ( 25 mL) extra-virgin olive oil
¼ cup (60 mL) finely chopped red onions
1 cup (250 mL) chopped fresh tomatoes
½ cup (125 mL) chopped fresh basil leaves
2 tablespoons (30 mL) lightly toasted pine nuts
3 tablespoons (45 mL) homemade or commercial pesto
1 tablespoon (15 mL) white wine vinegar
2 tablespoons (30 mL) mayonnaise
Sea salt and freshly ground black pepper
- Make dressing: Whisk together pesto, vinegar and mayonnaise. Season to taste.
- Cook pasta in a pot of boiling salted water (8-10 minutes or until al dente). Drain, give a quick rinse, and place in a salad bowl. Immediately stir in minced garlic, finely chopped sun-dried tomatoes, and olive oil. Stir in 2 tablespoons of dressing into the warm pasta. Refrigerate for at least ½ hour.
- Add red onion to the pasta. Refrigerate until serving time.
- Just before serving, add the fresh tomatoes and remaining dressing. Stir in the fresh basil. Season to taste.
- Garnish with pine nuts.
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