directions
-
1
Cut roasted pepper into julienne strips (see page 22)
-
2
Cut the olives into slivers lengthwise
-
3
Toss with cooled pasta and pine nuts
-
4
Stir pesto into 1 cup mayonnaise and stir into pasta
-
5
Cover and refrigerate until serving time, up to 6 hours
-
6
Add more mayonnaise if salad seems dry.
PESTO PASTA SALAD
ingredients
- 1 large red bell pepper, roasted
- 1 (15-ounce) can ripe black olives
- 1 pound fusilli pasta, cooked, drained and
- rinsed in cold water to cool
- 1/3 cup pine nuts, toasted
- 3/4 cup prepared basil pesto sauce
- 1 cup or more mayonnaise