Sun-Dried Tomato Pesto Pasta Salad
Prep time:
Cook time:
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Serves: 6
- 12 oz pasta, fall shaped or similar (i.e. elbows, penne, bowties), cooked according to package directions then drained and rinsed in cool water
- 1 (8.5 oz) jar sun-dried tomatoes in olive oil
- 1 cup fresh basil
- ⅔ cup fresh Parmesan cheese
- ¼ cup walnuts (or pine nuts)
- 3 cloves garlic
- ½ tsp salt
- ¼ tsp pepper
- ½ cup EVOO
- 4 oz fresh mozzarella cheese
- ½ cup baby spinach leaves
- additional fresh basil leaves
- Add sun-dried tomatoes, basil, Parmesan, nuts, garlic, salt and pepper to a food processor and mix until smooth.
- Add olive oil and process again until smooth and combined.
- Mix with pasta in a large bowl.
- Add mozzarella, spinach and basil and combine well.
- Chill in refrigerator until serving.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/sun-dried-tomato-pesto-pasta-salad/
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