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Pesto Pasta Salad

6/24/2017

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​Just had to buy a box of this fun tennis-racket shaped pasta ​made by DeCecco. Paired with a pesto sauce, this salad is a perfect way to kick off summer!
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​Ingredients:
  • 1 box DeCecco Racchette shaped pasta
  • 1 cucumber
  • 2 tomatoes (or 1 container cherry tomatoes)
  • 1/3 cup chopped pitted olives
  • Pesto (directions below)
 
  1. Cook pasta until al dente (about 9 min). When done, drain and rinse with cold water then transfer to a large bowl.
  2. Peel cucumber, cut in half lengthwise and remove seeds. Chop into bite size pieces. Chop tomatoes (or cut in half if using cherry tomatoes). Add cucumber, tomatoes and olives to pasta.
  3. Mix in pesto. (May not need entire recipe below. If not, refrigerate or freeze remaining for future use).
  4. Chill for a few hours to allow flavors to blend Enjoy!

Pesto
  • 2 cups basil
  • 2 cloves garlic
  • 1/4 cup grated parmesan
  • 1/4 cup slivered almonds
  • salt & pepper to taste
  • 1/3 cup olive oil
  • 1-2 tbsp. lemon juice
Directions:
Pulse basil, garlic, parmesan cheese, almonds, salt and pepper in a food processor until smooth. Slowly add the olive oil while pulsing. Add 1 tablespoon lemon juice and pulse again. Add more lemon juice if needed.  


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    Author

    So much of our history can be learned through food!
    My second book, The Thousand Dollar Dinner, follows the unique story of a luxurious 17-course feast that helped launch the era of grand banquets in nineteenth century America. I am also the author of Mrs Goodfellow: The Story of America's First Cooking School.

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