I think I might be in a pasta salad phase, but tis the season right? Pretty soon the weather will cool down and I’ll be making some tasty roasts and creamy soups but for now, the less I can use my oven, the better! This recipe is one I’ve grown up with. It’s my mom’s “go-to” for a potluck, picnic, or barbeque and everyone always asks for the recipe.
SPINACH PESTO PASTA SALAD
1 pound dry linguine (I prefer penne)
1 cup (about 2 oz) firmly packed, rinsed, drained and chopped spinach leaves
3 tablespoons dry basil leaves (I prefer lots of fresh basil)
1 or 2 cloves garlic
1/3 cup grated parmesan cheese
1/3 cup olive oil
½ cup drained chopped dried tomatoes packed in oil (optional)
1 can (2 ¼ oz) sliced ripe olives, drained
2 cups (about 1 lb. cherry tomatoes, rinsed, stemmed, and cut in half
Salt and pepper
In a 5 to 6 quart pan, bring about 3 quarts water to a boil. Add pasta and cook until barely
tender to bite. Drain, rinse with cold water until cool, and drain again.
In a food processor or blender, combine spinach, basil, garlic, cheese, and oil. Whirl,
scraping bowl as needed until mixture is pureed.
In a large bowl, combine the cooked pasta, spinach mixture, dried tomatoes, sliced olives,
and cherry tomatoes. Mix well. Add salt and pepper to taste. Makes 8 to 10 servings.
Tip for using fresh basil:
1 teaspoon dry = 1 tablespoon fresh
* Mama found this in Sunset Magazine
Submitted by Lois Dowling, Tacoma. The year is unknown (she had it clipped from the magazine and in her recipe binder- too cute!)