Summer is a time for gatherings of family and friends so potluck friendly recipes are in order. And pasta salad is always a popular choice. This pasta salad is made with fresh basil pesto and Spanish olives, and is quick and easy to make.
Serving Size: 1/4 cup
Prep Time: 15 minutes
½ lb cooked whole wheat penne or ditalini pasta
2 tablespoons diced sun-dried tomatoes
1 cup roasted red pepper, chopped
½ jar Spanish olives, halved
½ pint of grape tomatoes, halved
¼ cup + 1 tablespoon fresh basil pesto
½ cup flat leaf parsley, chopped
Parmigiano-Reggiano cheese, shredded or feta cheese, crumbled (optional)
1. Combine ingredients in large mixing bowl.
2. Serve chilled. Keeps in refrigerator for 2-3 days.