Mediterranean Pesto Pasta Salad. What does one serve at a party in the fall? Why, a summer-y Mediterranean Pesto Pasta Salad, of course.
Who would do such a thing? Maybe a person who just can’t let go of summer. Maybe a person who plays Christmas music in October. Maybe a confused person. Or maybe someone who has an ungodly amount of love for pesto. Maybe me.
Pesto, I love you. Don’t tell apple cider.
Mediterranean Pesto Pasta Salad
- 1 pound spiral pasta
- 7 garlic cloves, minced
- 4-ounces pine nuts
- 4 ounces fresh basil
- 3/4 cup extra-virgin olive oil
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
- 1 cup mayonnaise
- 1/2 cup canned julienne-cut, sun-dried tomatoes
- 1/2 cup Kalamata olives, sliced into fours
Boil water in a medium-large pot then add pasta and about a teaspoon of salt. Boil for the length of time instructed on the packaging. When done, drain and rinse with cool water in a strainer. Place pasta in a large bowl.
Place garlic cloves, pine nuts, basil, olive oil, Parmesan cheese in a food processor and process until everything becomes almost like a paste texture to make pesto.
Finally, add pesto, salt & pepper, mayonnaise, sun-dried tomatoes, and Kalamata olives. Stir until combined. Chill for a few hours and serve.
If planning in advance for a party: Pesto, salt & pepper, mayonnaise, sun-dried tomatoes, and Kalamata olives can be mixed together & placed in a smaller container in the fridge until ready to put the salad together. Cook noodles on the day of the party, chill and then mix the pasta with other ingredients in a large bowl.