Sunday, July 25, 2010

Pesto Pasta Salad

This past Saturday, Hirsh and I went to a "Festa Junina" party celebrating the Brazilian summer festival. My lab mate Tatiana organized the party as a potluck in the park. I decided that this light summery pasta salad (my mom's recipe) would be perfect to bring. It doesn't have any mayo in it, so it could withstand the 102 degree heat. Next year when we have basil in our garden (we tried to grow basil from seeds this year, but it was unsuccessful) I definitely be making it a lot.

Pesto Pasta Salad
16 oz. bow-tie pasta
6 tbsp red wine vinegar
1 C lightly packed fresh basil leaves
4 cloves garlic, minced
1 tsp salt
Pinch of sugar
2/3 C grated Parmesan cheese
1 C olive oil
Freshly Ground Pepper
1 container halved grape tomatoes
Baby corn

1. Cook pasta according to package directions. Drain, rinse with cold water and drain again.
2. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese and olive oil and process until smooth and well combined.
3. Lightly mix pasta and dressing. Cover and chill 1 hour or longer to blend flavors.
4. Add grape tomatoes and sauted baby corn and toss immediately before serving.

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 9

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