Veggie Pasta Salad
This is a great recipe that no picnic should be without. Your friends will be amazed that you made your own pesto, and you’ll be amazed that it was so easy to make. Feel free to substitute different veggies depending on your taste. Or even add some cooked shrimp!
Yield: 8-10 servings
Ingredients:
1 box of tricolor rotini pasta
1 bunch of asparagus
1 box of cherry tomatoes
1 can of artichoke hearts (drained)
8 oz ball of smoked mozzarella (cubed)
1 box of mini portobello mushrooms
Grated Parmesan cheese
1/4 cup of Kalamata olives (pitted and chopped)
For pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium-sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Directions:
Making the pesto:
Empty all the ingredients into a food processor or blender and run until the sauce is blended. You might start with only the pine nuts and garlic to get it going. To make it lighter, add a 1/3 cup of water and a little less olive oil.
Prepping the salad:
Boil the tricolor pasta until al dente and drain. Lightly sauté the asparagus just enough to give it the cooked taste (a grill pan is great for this). Chop the asparagus along with the artichoke hearts and mushrooms. Combine all the veggies, pesto, and pasta together in a giant mixing bowl and stir until pesto is evenly distributed. Chill for 1 hour before serving.
