A fresh, tangy, and savory pasta salad with the bold flavor of sun-dried tomatoes blended into a vibrant pesto. Tossed with briny olives, juicy tomatoes, and creamy feta, it’s a colorful Mediterranean-inspired dish perfect for warm days and easy entertaining.
Ingredients:
1 lb Anna Fusilli
1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
1 cup Fresh Basil Leaves
1/2 cup Parmesan Cheese, grated
1 clove Garlic
2 tbsp Cento Red Wine Vinegar
5 tbsp Cento Imported Extra Virgin Olive Oil
1/2 tsp Cento Crushed Red Pepper
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1/2 cup Cento Imported Greek Seasoned Pitted Olives, sliced
1 can Cento Petite Diced Tomatoes (28 oz)
1/2 cup Feta Cheese, crumbled
Directions:
Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cool water to stop the cooking process. Set aside. In a food processor, make the pesto by blending sun dried tomatoes, basil, Parmesan, garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes until smooth. Set aside. In a large mixing bowl, combine pasta, olives, feta, diced tomatoes, and pesto. Toss until evenly coated. Chill for at least 30 minutes before serving for best flavor. Serves 6.
Full recipe: https://www.cento.com/recipes/salads/tomato_pesto_pasta_salad.php
Dining and Cooking