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"Hunger is the best sauce in the world."--Cervantes

Pesto Pasta Salad (Fourth of July/Summer) Recipe

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This recipe for Pesto Pasta Salad (Fourth of July/Summer) is from Cox Family Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box bow tie or shell pasta (I use whole wheat or multi-grain)
1 container of refrigerated pesto sauce
2/3 cup of pine nuts (toasted)
2/3 cup of shredded Parmesan Cheese
Directions:
Directions:
Cook pasta according to directions. If it says 10-13 minutes, then go for 10 minutes so that the pasta is al dente (chewy not mushy). Drain and put back in pot. Once it cools for a minute or so, stir in pesto, pine nuts, and Parmesan cheese. You can adjust the quantities of these ingredients to taste. This is good served at room temp but also can be refrigerated and served later.

Good for a cookout...burgers, bar-b-que, steaks etc.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can use any type of pesto sauce but I think that the type in the refrigerated section (Contandito is the brand, I think) is smoother. If you use jar pesto, you may need to add a little olive oil.

 

 

 

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