Cilantro Pesto Pasta Salad

Total Time
Prep 15 mins
Cook 5 mins


  1. Cook rigatoni to al dente.
  2. In blender, blend oil, cilantro, garlic and oregano until smooth.
  3. Toss pasta and dressing, and add salt and pepper to taste.
  4. Mix in pine nuts and olives.
  5. Cover and refrigerate.
  6. Toss again before serving.
Most Helpful

If you are going to have a BBQ party this is definitely the pasta salad to serve alongside! Along with the fresh cilantro I used fresh oregano, and a mix of black and green olives. Very Mediterranean, very yummy! 1/4 cup of pine nuts is not enough for our family, I threw in a handful of sesame seeds and cashews as well. Thanks Charlotte, this one's a keeper!

Mirj July 03, 2002

Awesome!!! Honestly, looking at the ingredients, I didn't think this would be a 5-Star recipe (maybe a 4, at max), but I'm SO glad I was wrong! :-) I made this without the olives which I didn't have, but didn't change anything else. After a long day in college, this was just what I needed! Charlotte, this is definitely on top of my "regular" list! Thanks so much!

Anu January 06, 2003

I cut back on the amount of pasta (and oil) because I didn't want such a big salad, but kept the other amounts as listed, hoping for extra flavour. Still, this turned out pretty bland. It just seems to need something to liven it up.

lucy k. July 20, 2003