Pesto Pasta Salad

Pesto Pasta Salad

Ingredients:
16 oz uncooked Pasta (Rotini or Penne)
Water for Boiling and Steaming
Iced Water in a large bowl for Shocking the Broccoli
1 Tbsp Salt for Boiling
1 tsp Olive Oil for Boiling
2 cups Broccoli Spears, cut into small pieces
2 cups Pesto, room temperature
1 cup Black Olives, chopped
2 cups marinated Artichoke Hearts, drained, quartered
1 medium Yellow Onion, diced
1 cup Sun-Dried Tomatoes, chopped
1/2 cup Romano, grated

Directions:

  • Cook the Pasta in a large pot wit the Salt and Olive Oil. You want al dente. When you reach al dente, quickly drain and run cold water through the Pasta.
  • In a second pot, steam the Broccoli spears till bright green (about 4 minutes), drain and shock with ice-cold water.
  • Combine all ingredients except the Romano in a large bowl. Mix Well.
  • Sprinkle the top with the grated Romano.

NOTES: This is one of the simplest Pasta Salads you’ll ever make. I always make my own Pesto, since it is cheaper and yields more flavor than most store bought Pestos–that and some of the jarred kind is nasty-oily and looks like it was made from reconstituted dried herbs rather than fresh Basil. You can modify the ingredients based on your tastes for the Salad. Some folks may add fresh Tomatoes instead of the Sun-Dried, or cut up Mozzarella in cubes. Really, it is all up to you.

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