Pasta salad is a family favorite. Now that its finally summer grilling season (aka my favorite time of year), sides like pasta salad are things I make all the time. This one is packed with my sisters favorites - cheese, asparagus, and sun dried tomatoes. I tossed with pesto. This went really well with burgers and some watermelon.
Ingredients:
1 box gluten free pasta
1 bunch asparagus, cut into 1/2 inch pieces
1/2 jar sun dried tomatoes, cut into slivers
10 black olives, cut into quarters
1 wedge Sartori Balsamic BellaVitano, cut into 1/4 inch pieces
1/2 bag spinach
1/3 cup Sartori Parmesan, shredded
1/4 cup pine nuts
salt and pepper
1/4 to 1/3 cup olive oil
Preparation:
1. Blend spinach, Parmesan, and pine nuts in a food processor. Season with salt and pepper. Slowly add olive oil until pesto consistency is smooth. Set aside.
2. Boil a pot of water and cook pasta. Drain and rinse in cold water.
3. While pasta is cooking, mix asparagus, sun dried tomatoes, olives, and BellaVitano in a bowl.
4. Add pasta and pesto. Toss well.
Ingredients:
1 box gluten free pasta
1 bunch asparagus, cut into 1/2 inch pieces
1/2 jar sun dried tomatoes, cut into slivers
10 black olives, cut into quarters
1 wedge Sartori Balsamic BellaVitano, cut into 1/4 inch pieces
1/2 bag spinach
1/3 cup Sartori Parmesan, shredded
1/4 cup pine nuts
salt and pepper
1/4 to 1/3 cup olive oil
Preparation:
1. Blend spinach, Parmesan, and pine nuts in a food processor. Season with salt and pepper. Slowly add olive oil until pesto consistency is smooth. Set aside.
2. Boil a pot of water and cook pasta. Drain and rinse in cold water.
3. While pasta is cooking, mix asparagus, sun dried tomatoes, olives, and BellaVitano in a bowl.
4. Add pasta and pesto. Toss well.