Best Ever Picnic Pasta Salad
This pasta salad is so easy to make! By pulsing some of the olives and peppers with the basil pesto, you create a thicker pesto that really sticks to the pasta salad.
Ingredients
2 pkgs pasta (about 2 lbs)
2 cups packed basil leaves
1/4 cup balsamic vinegar
1/3 cup olive oil
4-5 pepperoncini peppers, stems and seeds removed
1 cup pitted green olives
1 cup pitted kalamata olives
1 cup cubed/sliced salami
1 cup sliced grape tomatoes
1 cup cubed cheese
Salt and pepper to taste
Instructions
1
Cook and drain the pasta according to package directions.
2
To make the dressing, add the basil leaves, balsamic vinegar, olive oil and a quarter cup each of the pepperoncini peppers, green olives and kalmata olives. Pulse to combine everything together. Salt and pepper to taste.
3
Add the cooked and drained pasta to a large bowl along with all of the remaining ingredients.
4
Pour the dressing over the pasta salad, gently mix everything together to combine. Adjust Salt and pepper as needed. Cover and refrigerate for 2 hours before serving.
Tags:
chefbryan
