Say that five times fast!
I have been quite the social butterfly this weekend! I had book club Friday night, Bunco last night, and this evening we’re going to a barbecue with some of Mr. Spice’s friends. It never ceases to amaze me how quickly our weekends get filled up in the summer.
Anyway, it’s been nasty hot here in GA so I thought I’d bring something that could be served cold. Pasta salad was my first thought and I looked around at some different recipes. And then I realized I was making this WAY more difficult than it needed to be. I have a tendency to do that.
As you know, I’m all about saving time and taking shortcuts when I can without sacrificing on taste. I think you’ll agree that not only does this go together really quickly, but the flavors all go together as well. I didn’t really measure anything here, so adjust quantities as you want.
Presto Pesto Pasta Salad
1 box pasta — I used tri-colored rotini
pre-prepared pesto — I used Classico pesto
Mozzarella cheese, cut into tiny cubes
sliced black olives, cut into halves
fresh tomatoes, diced
fresh parsley for garnish (optional)
Boil pasta in salted water. While pasta is cooking, cut up cheese, tomatoes, and olives.
Drain pasta and immediately rinse in cold water until pasta cools off. Put in large bowl.
Add pesto and coat pasta thoroughly. Add pesto as needed to taste. Then add cheese, olives, and tomatoes, and toss to combine. Sprinkle parsley if using. Refrigerate for a couple hours before serving.
You can play around with this however you want to. Add more veggies, add meat, whatever you want. I made this without meat since I wasn’t sure if there were any vegetarians coming tonight, but next time I might add some grilled chicken or chopped salami. If you want to make your own pesto, go for it, but you know how lazy I am!