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Pesto Pasta Salad

Submitted by: JustRightMenus


I make a big batch of pesto each year and freeze it, making dishes like this a cinch! You can freeze the pesto in an ice cube tray, or just leave it all in once dish. It doesn't freeze very solid, so it's easy to scoop some out.

Servings: 6-8

Categories: basil, pasta, salad

From the kitchen of:



4 c. uncooked spiral pasta (use rice pasta for wheat-free version)

1 c. basil pesto

2 TB chopped green olives, or olive tapenade

1/4 c. pine nuts

1 c. frozen peas, defrosted (or fresh if you can get them)

12 ounces cherry tomatoes, halved

Several fresh basil leaves, coarsely chopped

1 TB olive oil

Salt and pepper


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.

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.