Last week I promised a recipe for the pasta verde made with the chlorophyll I showed you how to extract. This pesto pasta salad is what I made to take to a 4th of July family reunion. Before I give you the recipe, I hope you’ll humor me while I wax nostalgic for a moment.
I’ve been attending this annual picnic since I was 12 years old. The side of my family involved is my paternal grandmother’s. There were originally 8 kids, but this year we’re down to the last 3 siblings. The two youngest are 79 and 80, and my grandma is the eldest at 93. I know our culture worships youth and beauty, but thanks to my grandma I’ve come to realize there is a certain beauty and youthfulness to old age. Isn’t my grandma beautiful!
OK, on to our recipe. All measurements are approximate. Feel free to increase, decrease, substitute, or omit anything you like (or don’t like).
Pesto Pasta Salad
1 pound fresh or frozen pasta verde
1 pint cherry tomatoes, halved
1 cup Kalamata olives
1 to 1 1/2 cups feta cheese, cubed
1/4 to 1/2 cup pine nuts
Basil for garnishing
1/8 cup extra virgin olive oil
1/8 cup rice wine vinegar
1/8 cup pesto
Salt to taste
Whisk oil, vinegar, and pesto together. Season to taste. Toss dressing together with pasta, tomatoes, olives, and cheese. Sprinkle pine nuts over top of salad and garnish with basil.
At my youngest son’s request, I also made a strawberry cake for the picnic. I’ll post a recipe for the cake later this week. Would you be able to refuse a request from a face like this?