Friday, July 6, 2012
Picnic Pesto Pasta Salad
Presto...Picnic presto pasta.
The salad recipe is my own, using Driftless Organic's arugula pesto recipe
16 oz dry farfelle, rigatoni or other pasta of your choice
2 Tbsp olive oil
3/4 cup pesto
1 1/2 cup fresh or previously frozen peas
1 large red bell pepper, cut julienne
1 pint cherry tomatoes, halved
1/2 cup green olives, sliced
2 Tbsp capers, drained
salt and pepper to taste
Cook the pasta al dente and drain. Transfer to a large bowl and toss with olive oil. Add the remaining ingredients and mix until well combined. Refrigerate at least 1 hour before serving. Serve chilled or room temperature.
The secret to this dish is truly in the pesto. So use your favorite variety. I am a huge advocate of homemade whenever possible...that and I had a ton of leftover pesto...but many a store bought variety with suffice. I love the salty, briny flavors added by the olives and capers, coupled with the sweet crunch of the peppers and tomatoes.
One of the best things about dishes like this is its adaptability. Throw in whatever veggies you want...broccoli, artichoke hearts, zucchini...
Or a bit of meat? Why not. Leftover rotisserie chicken or even bites of salami would work wonderfully.
Everybody has a favorite combination..