Since we’ve had so much basil this year, I decided to look up a recipe for pesto pasta salad when I was having a lot of family visiting. I could use up a bunch of basil and pasta salad is always good to feed a crowd. Not to mention, it can be made ahead of time. Because she’s never steered me wrong, I decided to make this salad from Simply Recipes and it was a big hit.

By the way, this red bowl is the bowl I painted at Glazed Expressions with Jessical Love it!

Pesto Pasta Salad Recipe
From Simply Recipes

4 cups uncooked spiral pasta (I used a whole wheat pasta)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

Serves 6-8.