Pesto Pasta Salad With Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This recipe, which is one that I came up with years ago, is one that we make up every 4th of July. Ingredients:
1 lb pasta, corkscrew (or orzo) |
1 tablespoon butter |
3 tablespoons sun-dried tomatoes packed in oil, packed |
1 cup prepared pesto sauce |
1/2-1 cup grated parmesan cheese |
1/8 teaspoon red chili pepper flakes |
1/8 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
1/4-1/2 cup pine nuts, toasted |
salt, if needed |
Directions:
1. Cook the corkscrew pasta (or you can use orzo pasta) in salted boiling water until tender.
2. Drain and stir in the butter.
3. Let cool for about 15 minutes.
4. Transfer the pasta to a large serving bowl.
5. Chop up the sundried tomatoes and stir into the pasta.
6. Place the pasta in the fridge for at least 30 minutes, to cool some more.
7. Add the prepared pesto, Parmesan cheese, red chili flakes, ground black pepper and garlic powder.
8. Mix well.
9. Add the pine nuts, adjust seasonings if needed, and check for salt.
10. Put back into the fridge and thoroughly chill the salad before serving.
11. The time for cooling the salad is not included in the active or passive work time.
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