Pasta, Risotto and You

By Nancy Caivano


Pesto Pasta Salad

Serves 6


1 lb. pasta (I prefer Rotelle with this salad,
   but any pasta shape will work)
1 pint cherry tomatoes, halved
1 cup sliced black olives
1/2 cup chopped walnuts
4 cloves garlic, quartered
2-1/2 cups fresh basil leaves, coarsely chopped
3/4 cup Pecorino Romano cheese (or Parmesan)
1-1/2 cups extra virgin olive oil
Salt and Pepper
3/4 cup Gorgonzola cheese, crumbled


Cook pasta in a large pot of boiling, salted water until al dente; drain and rinse under cold running water to stop cooking and cool. Drain well and toss with a little olive oil to prevent sticking.

Combine pasta with tomatoes and olives in a large bowl. Set aside.

Make the pesto:
In a food processor or blender, combine walnuts and garlic; process about 30 seconds. Add basil and Romano cheese; process another 30 seconds. With processor running, add oil in a thin stream until fully absorbed, and pesto is smooth. Remove from processor and check for seasoning with salt and pepper.

Add half of pesto to pasta mixture; mix well. If desired, add more pesto to your taste, making sure salad is well coated. Add Gorgonzola right before serving, mixing well.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created June 1999

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