Fourth of July

Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Yield: Serves 8-10
Cuisine: Italian
Ingredients: 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); 1/2 cup Halved cherry tomatoes

by: Picholine

July 26, 2016

0 Ratings

Photo by Picholine

Prep time 20 minutes
Cook time 10 minutes
Serves 8-10

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Author Notes

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

Ingredients

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)
¹/₂ cup Halved cherry tomatoes

Directions

This is easy peasy!
Add all ingredients to cooked pasta ,mix and serve at room temp

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1 Review

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Picholine July 17, 2017

This is such a great salad and sometimes I add a bit of mayo and sour cream to the Pesto