Friday, January 7, 2011

Good Food Friday Eats :: Pesto Pasta Salad

Martha Goes Green - a vegetarian cookbook, hit our shelves at The Pagoda Tree a month back. Boy has this little gem walked out the door - we have just received our 3rd shipment! Even if your not a vegetarian, you will love this book. The recipes are so delicious, I can't stop sharing them!

My recipe today is straight out of Martha. If you're looking for a gluten free option, substitute the pasta accordingly.


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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