Pasta Salad With Sun-Dried Tomato Pesto

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pesto: Lightly toast the pine nuts and set aside.
  • In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped.
  • Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended.
  • With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed.
  • Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible.
  • Yield: 1 1/2 cups pesto.
  • Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.).
  • Cover salad bowl and chill the salad up to 6 hours.
  • Yield is estimated.
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