Friday, April 10, 2009

Super Simple Pesto Pasta Salad Recipe

I was so excited about making CREAM PUFFS for "Ladies Night" tonight, that I completely forgot I had volunteered to also bring a salad! Time for some quick thinking and some creativity. Since I found frozen artichoke hearts (bonus!), this was my starting point. Also having flour tortillas, I was leaning toward an artichoke dip with tortilla "points". Alas, none of the cheeses or spinach were to be found, so I had to travel a different direction.
So... Here's my "use whaterever you find" recipe for PESTO PASTA SALAD:

7-8 oz. uncooked pasta (I used mini penne)
Fresh or frozen veggies (whatever you can find)
Sliced Black Olives (I didn't have any, but if I did, I'd have tossed 'em in!)
1/2 cup Salad Dressing (Miracle Whip)
7 0z. jar of prepared pesto
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Diced tomatoes for garnish

1. Cook the pasta according to package directions and rinse with cold water, drain, and set aside.
2. Put your veggies in a bowl. (I used artichoke hearts, broccoli, peas, and some diced onion.)
3. Stir together salad dressing, pesto, Parmesan, salt, and pepper in bowl.
4. Put cooled pasta in large serving bowl. Add pesto mixture and stir to coat. Add veggies and mix gently until all ingredients are evenly coated.
5. Garnish with tomatoes. Cover and chill for at least one hour before serving.

Hugs and blessings~


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