Fourth of July

Pesto Pasta Salad

July 26, 2016
0 Ratings
Photo by Picholine
  • Serves 8-10
Author Notes

Fresh Basil and All Things Summer make up the delish flavor of the salad. —Picholine

  • 1 Can of Black Olives drained
  • 1/4 cup Shredded Parmesan Cheese
  • 1 Can drained rinsed Cannelini Beans
  • 1/4 Toasted Pine Nuts
  • 4 ounces Prosciutto chopped and fried till crisp
  • 3 tablespoons Basil Pesto (preferly homemade)
  • 1 cup Fresh Baby Peas
  • 1 Box of Pasta Cooked (your fave Shape)
In This Recipe
  1. This is easy peasy!
  2. Add all ingredients to cooked pasta ,mix and serve at room temp

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1 Review

Picholine July 17, 2017
This is such a great salad and sometimes I add a bit of mayo and sour cream to the Pesto