Pesto and Green Olive Pasta Salad
 
 
Who says who can't have a summery pasta salad during the ugly winter months? Certainly not me. I love to make pasta salads so that they last a few days in fridge, providing a quick snack or lunch when I don't have a lot of time. I used a 10-oz bag of Garden Time organic, colored/veggie bowtie pasta and another 4-oz of regular bowties.
Author:
Ingredients
  • 14 oz bowtie pasta
  • 1-1/2 C pesto, jarred or homemade (If using jarred, check the label--they often contain Parmesan and other milk ingredients)
  • 8 green onions, slices (both white and green parts)
  • 2 C halved or quartered cherry tomatoes
  • 1-14oz can green olives, sliced
  • ½ to ¾ C Daiya mozzarella
  • Salt and pepper, to taste
  • For some crunch, add some pine nuts or toasted walnuts or almonds
Directions
  1. If not using jarred, make pesto. Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine green onions, tomatoes, and olives.
  2. Stir in the cold pasta, pesto, salt and pepper. Stir in the cheese and enjoy!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2011/01/31/pesto-and-green-olive-pasta-salad/