i was looking for pasta salad recipes because i was trying to find out if a good pasta salad exists. if they do, how come the restauratns in town seem to not make them. when i stumbled upon this recipe i figured i'd try to make it because my roommate had just given me a recipe for cilantro pesto and i would finally be able to cook something to share with her since she's vegan and most of my cooking isn't.
Ingredients * 4 cups uncooked spiral pasta (use rice pasta for wheat-free version) * 1 cup fresh basil pesto * 2 Tbsp chopped green olives, or olive tapenade * 1/4 cup pine nuts * 1 cup frozen peas, defrosted (or fresh if you can get them) * 12 ounces cherry tomatoes, halved * Several fresh basil leaves, coarsely chopped * 1 Tbsp olive oil * Salt and pepper Method 1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente). 2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature. Serves 6-8.
i made a looooooot of changes to the recipe. cooking is so different from baking. baking u have to follow the recipe or it won't come out right. with cooking u can change it to your taste. for the pesto i used cilantro, cashews instead of the normal pine nuts, walnuts or almonds, it came out too salty so i added 1/4 of an avocado to the pesto mixture. i used penne instead of spiral pasta, fresh spinach instead of basil leaves, black olives instead of green, no pine nuts, roma tomato instead of cherry and i didn't add any extra olive oil. i know it's pretty much a completely different recipe, but it was a good outline.
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