My recipe today is straight out of Martha. If you're looking for a gluten free option, substitute the pasta accordingly.
Enjoy!
Pesto pasta salad
serves 4
- 400g penne pasta
- ½ Tbsp oil
- ½ red onion, sliced
- ¾ cup sliced black olives
- ¾ cup roughly chopped sundried tomatoes
- ½ cup roughly torn basil leaves
- 4 Tbsp pesto
- 2 Tbsp pine nuts, toasted
- 200g feta cheese (optional)
Cook penne in a large pot of boiling salted water until al dente (firm to the bite). Drain pasta and set aside to cool. Heat oil in a small to medium sized pan. Add onion and cook until soft. Remove from heat and add olives, sun dried tomatoes, basil leaves and pesto and stir to combine. In a large bowl toss together cooled pasta, pesto mixture and toasted pine nuts until thoroughly mixed. If desired, serve topped with crumbled feta.
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