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Pesto Pasta Salad

November 2, 2011

This pasta salad is one of my favorite dishes. My boyfriend and I have it about once a month or so. I usually make 2 large bowls full so we have food for a week 2 days. Problem is, when this dish is in the refrigerator, it’s hard to contain yourself.

Below is the version I made this weekend, however, you can add or toss almost any vegetable. Just custom it to your taste-buds! You can also add shrimp, chicken, feta, pine nuts (when you just got payed!), etc. Whatever you want!

You need:

  • 1 Green Pepper
  • 2 fresh Tomatoes
  • Sun-dried Tomatoes (I usually use about two hand-fulls)
  • 2 Mini Cucumbers (they have more taste than regular cucumbers)
  • A couple of slices of onion, chopped (scallions substitute very well!)
  • Stuffed Green Olives (I love them, so I use about 3 hand-fulls), cut in halves
  • 1 can Baby Corn, chopped
  • 1 bag of Whole Wheat Pasta
  • 1 jar of Green Pesto
  • Salt and Pepper
Preparation:
1.  Cook the pasta.
2. Chop all the vegetables and put them in a large bowl.
 
3. Add pasta to the bowl.
4. Add about 1/2 – 3/4 of the pesto to the bowl (depending on how strong you want the pesto taste to come out).
5. Add a good amount of black pepper, and a bit of salt. Toss for a few minutes so the pesto, pasta, and vegetables get mixed.
Ready to serve! Enjoy this alone, or as a side to any meal. Yum and addictive.
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