1 head (large) Romaine Lettuce, Sliced Into 1-inch Pieces
1 cup Grape Tomatoes, Halved
1/2 cup Black Or Kalamata Olives, Halved
4 ounces, weight Mozzarella Cheese, Cut Into Cubes
4 Tablespoons Pine Nuts (optional)
Extra Parmesan, For Sprinkling
Instructions
Cook the pasta in salted water according to package instructions. Then
drain it
and rinse in cold water. Allow pasta to dry slightly, then toss in a
bowl with 4
tablespoons pesto. (Add more if you want the pasta to be more coated.)
Add
Parmesan and toss. Cover and refrigerate pasta until cold.
Make the dressing by whisking together the mayonnaise, sour cream, and
milk with
the rest of the pesto. Add salt and pepper, then taste and adjust
seasonings as
needed. The dressing needs to be somewhat thin and pourable in order
to coat the
lettuce and pasta later. Set the dressing aside.
If you're using pine nuts, toast them over medium-
low heat in a small skillet until they brown
slightly. Set them aside.
To assemble the salads, make a bed of lettuce in a
large bowl, then add a generous layer of pesto-
coated pasta. Add tomatoes, olives, and chunks of
cheese. Spoon a good amount of dressing all over
the top; it should be thin enough to seep down
into the salad, not so thick it will stay on top
of everything.
Sprinkle salads with pine nuts and a little extra
Parmesan and serve!
Originally Submitted
6/24/2013
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