Just-Right Pesto Pasta Salad

allimarie's Note:

I LOVE pesto pasta, but it seems whenever I get it from the deli, it's either too salty or too oily or both. Also, homemade pesto pasta salads tend to rely on jarred pesto sauce, all of which I find are also too oily and/or salty. Well, you know what they say about what to do if you want something done right, and this recipe is the result. I hope you enjoy it as much as I do!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 20

• 1 (16 ounce) box rotini pasta
• 2 packages knorr pesto sauce mix , unprepared
• 1⁄3; cup olive oil
• 1 cup water
• 5 -6 garlic cloves
• 1 cup grape tomatoes
• 1 cup black olives
• ½ cup fresh basil , coarsely chopped
• 3 tablespoons grated parmesan cheese

Directions:

1. Cook pasta as indicated on package. Rinse with cold water, drain, and set aside in large bowl.
2. Combine water, olive oil, and dry Knorr pesto mix together in a small saucepan. Bring to boil over medium-high heat, stirring often.
3. Lower heat to medium-low and simmer for 5 or more minutes, stirring occasionally.
4. Peel and wash garlic. Chop finely and add to bowl with pasta.
5. Wash tomatoes and slice lengthwise. Add to pasta.
6. Dice black olives and add to pasta.
7. Add basil to pasta and stir until all ingredients are well mingled.
8. Pour sauce over pasta mixture and stir.
9. Sprinkle Parmesan over pasta and stir well.
10. Chill overnight for best results.

Reviews

[dodgegirl]

I made this salad for the 4th of July and everybody just loved it. I used the tri colored rotini and I used the crushed garlic and basil in the jars. I omitted the black olives because not everybody likes them but next time I think I'll add them. It is a perfect salad to serve in hot weather - nothing to spoil in the heat. I think making it the day before and chilling it overnight is a main factor.