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Salad #88 – Pesto Pasta Salad

Posted By Alex On July 9, 2015 @ 6:57 am In 100 Day Project | Comments Disabled

 

Pesto Pasta Salad

Number of Servings: 4

 Salad Ingredients:

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

Dressing:

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

Method:

  1. Make dressing: Whisk together pesto, vinegar and mayonnaise. Season to taste.
  2. 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.
  3. Add red onion to the pasta.   Refrigerate until serving time.
  4. Just before serving, add the fresh tomatoes and remaining dressing. Stir in the fresh basil. Season to taste.
  5. Garnish with pine nuts.

 

Questions and Comments are always welcome   alex@chilipeppersandpears.com [1]

 

 

 

 

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