Cilantro Pesto Pasta Salad
This make-ahead pasta salad is rich with cilantro flavor and color, and also sports pine nuts and black olives.
1 pound rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste
- Cook rigatoni according to package directions, drain well.
- In blender container, blend oil, cilantro, garlic and oregano until smooth.
- Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.