Sunday, April 1, 2012

"Pasta" Salad With Sun Dried Tomato Pesto

Alright, its getting way too hot!

It's April 1st, not July 1st! The high is supposed to be 89F today... That's getting past the point of "Ooooh! Its nice outside!" and getting into "Eeeew! Sweat!" territory. If you've been to Tulsa, you understand that once it gets past about 75F you've got some serious humidity going on... gross!

Anywho, I decided to make "pasta" salad for lunch today (and probably dinner too... yay leftovers!) because I have no desire to make my apartment any hotter. So here ya go :)

"Pasta" Salad with Sun Dried Tomatoes
1 lb Quinoa & Corn blend pasta
1 Cup Chopped sun dried tomatoes in oil, drained
1 Cup Green olives, pitted (you can use the manzanilla olives with pimentos, it still turns out well)
1 Cup Fresh basil
2 Cloves garlic
1/3 Cup Extra virgin olive oil
Zest and Juice of 1 Large Lemon
3/4 Parmesan cheese (omit if you're dairy free like me!)
Salt and Pepper

Cook the pasta according to package directions, drain but reserve 1 cup of cooking water. Rinse under cold water and toss with a little oil and parmesan cheese.

In a food processor, combine the tomatoes, olives, basil, garlic, oil, lemon juice, cooking water and lemon zest. Process until it is well combined but still somewhat chunky. Pour over the pasta and toss to coat. Season with salt and pepper and serve!

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