Mom’s introduced me to lots of recipes since that first lesson, but pasta salad has remained my specialty.
Over the years I experimented with Mom’s original ingredients and put my own twist on it to create a Pesto Pasta Salad. Thanks, Mom, for the inspiration, and happy Mother’s Day!
Ingredients
| 2 c. raw rotini pasta | ½ c. chopped black olives |
| 2 slices Genoa salami, ¼ inch thick | 4 tsp. basil pesto |
| ½ cucumber, diced | ¼ c. Italian dressing |
| 2 Roma tomatoes, diced | ¼ c. grated Parmesan cheese |
| 1 c. diced roasted red peppers |
Preparation
1. Cook pasta in boiling salted water according to directions. (Do not overcook.)
2. While pasta is cooking chop salami into squares. Put chopped salami, cucumber, tomatoes, peppers and olives into a large bowl.
3. When the pasta is done, drain it and rinse in cold water. Add pasta to the bowl and toss.
4. Add pesto and Italian dressing. Toss evenly.
5. Finish by sprinkling Parmesan cheese on top.
Serves 3 to 4.
Nutritional Information: Calories: 390; Fat: 14g; Cholesterol: 10mg; Sodium: 770mg; Total Carbohydrates: 54g; Dietary Fiber: 5g; Sugars: 9g; Protein: 14g.
