Remember the delicious I posted the other day? I used some if it in what may be the best I’ve ever made! This Greek-styled pesto pasta salad is perfect for any upcoming picnics. I’ll add the recipe in the comments.
Greek-Styled Pesto Pasta Salad
TIME:
40 min
|
SERVINGS:
8-10
HARVEST:
Basil, Arugula, Garlic, Cherry Tomatoes, Chives, Lemon, Spring Greens
| INGREDIENTS |
|---|
| 1 box rotini pasta, cooked |
| 1/2 Tbsp. salt (for pasta water) |
| 1/3-1/2 cup Spring Greens Pesto, or to taste |
| 1/2 lemon squeezed |
| 1 1/2 cups chopped cherry tomatoes |
| 1 1/2 cups arugula |
| 1/8 – 1/4 cup chopped chives |
| 1/4 cup goat or feta cheese crumbles (or more to taste) |
| 1/4 cup kalamata olives, chopped |
| Salt to taste |
DIRECTIONS:
- Make the Spring Greens Pesto.
- Cook the pasta with a pinch of salt in the water, according to package directions. Drain and cool.
- Chop vegetables and olives.
- Add vegetables to the cooled pasta, along with the pesto, goat or feta cheese, olives, and lemon juice.
- Add additional vegetables as desired (asparagus is also really good chopped into this dish).
