Pesto Pasta Salad
Ingredients
- 4 cups uncooked fusilli pasta (use rice pasta for wheat-free version)
- 1 cup fresh basil pesto , store bought or homemade
- 2 tablespoons chopped green olives or olive tapenade
- 1/3 cup pine nuts
- 1 cup frozen peas , defrosted (or fresh if you can get them)
- 12 ounces assorted cherry tomatoes , halved
- Several fresh basil leaves , coarsely chopped
- 1 tablespoon extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
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