A classic pesto pasta salad made with Rotini pasta, basil pesto, green olives, pine nuts, cherry tomatoes, peas, and fresh basil. Serve as a side dish or bring to a picnic.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Vegetable
Cuisine: American
Keyword: pasta, tomatoes
Servings: 8
Author: Laura Warnke
Ingredients
1-12ounce boxuncooked tri-color Rotini Pasta
8ouncesprepared basil pesto
1/4cupchopped green olives with pimento
1-2.25 ouncepackage pine nuts
1cupfrozen peasthawed
10ouncescherry tomatoeshalved or quartered
5-6fresh basil leavesfinely chopped
1Tablespoonolive oil
Sea Salt and Fresh Cracked Pepper to taste
Instructions
Following the box directions, cook the pasta according to package directions. I add a teaspoon of salt to the water along with a bit of olive oil once the water has reached a rolling boil but before you add in the pasta. I find it helps to keep the pasta from sticking. Cook until al dente (cooked but still firm.)
Drain pasta with cold water and place in a large mixing bowl. Mix in the prepared basil pesto, chopped green olives, pine nuts, thawed peas, cherry tomatoes, chopped basil leaves, olive oil, and salt and pepper to taste.
Mix well and chill until ready to eat. This also tastes good at room temperature.