Thursday, September 16, 2010
A Summer Salad
This is one of those recipes where I just clean out the cupboards, adding to the salad as my mood suits me and today this included 1 jar of marinated artichoke hearts, 1 small can of diced black olives, cubes of fresh mozzarella cheese, and some peas along with the pesto and some mayonnaise. It's the kind of non-recipe I love to make.
Pesto Pasta Salad
1/2 cup pesto, fresh or homemade (My pesto recipe can be found here).
1/2 cup mayonnaise
1 lb. pasta (any shape you want but I like Rotini)
1/4 shredded Parmesan cheese
8 oz. chopped tomatoes
4 oz. fresh Mozzarella cheese, cut into small cubes
1 small jar drained marinated artichoke hearts
1 small can sliced black olives
3/4 cup frozen green peas
2 green onions, finely sliced
salt and pepper to taste
Bring to boil 5 quarts of salted water. Add pasta and cook until al dente. Drain and run under cold water until pasta is cooled. In a small bowl, mix pesto, mayonnaise and Parmesan cheese together. Add to pasta along with the rest of the ingredients and toss all until well mixed. Add salt and pepper to taste. Refrigerate until ready to serve.