pesto-pecan pasta salad
Posted: Wed Mar 20, 2013 10:54 am
This is my variation of a pasta salad made by a local Italian place. Mine isn't as good as theirs, because I don't make the pesto fresh, but I can't afford to buy theirs as much as I'd like so I came up with a homemade version. I didn't really neasure anything other than the amount of pasta I cooked, so feel free toa djust according to your preference.
1/2 box of mini farfalle (bowtie) pasta, cooked al dente
prepared pesto sauce
pecans, chopped (I eyeballed it until I thought there were enough pecans)
1/2 mozarella cheese ball, chopped into small pieces
Olive oil
Cool pasta in fridge. Toss with pesto sauce, pecans, and mozarella. Add in small amount of olive oil (the reason for this is because the pasta will absord all the liquid from the pesto and the salad will be dry if you don't add additional olive oil). Refrigerate overnight. Toss before eating. You may want to add a bit more olive oil before serving, if the pasta is still on the dry side.
It's not the most healthy pasta salad in the world, but I love it!
1/2 box of mini farfalle (bowtie) pasta, cooked al dente
prepared pesto sauce
pecans, chopped (I eyeballed it until I thought there were enough pecans)
1/2 mozarella cheese ball, chopped into small pieces
Olive oil
Cool pasta in fridge. Toss with pesto sauce, pecans, and mozarella. Add in small amount of olive oil (the reason for this is because the pasta will absord all the liquid from the pesto and the salad will be dry if you don't add additional olive oil). Refrigerate overnight. Toss before eating. You may want to add a bit more olive oil before serving, if the pasta is still on the dry side.
It's not the most healthy pasta salad in the world, but I love it!