Picnic Perfect Pesto Pasta Salad
- Brie
READER REVIEW
“I loved the tip to put it in mason jars! The pasta salad looked so pretty!"
16 oz. Rotelle pasta 4 tbsp. olive oil 1 cup fresh basil leaves 2 tbsp. pine nuts 7 tbsp. parmesan cheese ¾ cup mayonnaise ¾ cup sour cream 4 tbsp. white balsamic vinegar 1 cup mozzarella pearls 1 cup yellow cherry tomatoes 3 ears corn 1 cup olives
INGREDIENTS
FULL RECIPE
Picnic Perfect Pesto Pasta Salad
SERVES
10 people
TYPE
side dish
TIME
30 min.
LEVEL
beginner
Boil Rotelle pasta in 3 quarts of water for 10 minutes, strain and run under cold water till cool. Pour into a large mixing bowl and stir in olive oil to prevent the pasta from sticking. Set aside.
1.
Add more water to the pot for corn, and bring to a boil while you prepare other ingredients. In a food processor, add basil leaves, olive oil, pine nuts and grated parmesan. Process until combined.
2.
3.
In a mixing bowl or measuring cup, combine pesto with mayonnaise, sour cream, and white balsamic vinegar and stir. Set aside.
4.
When your pot is boiling, add the corn. Boil for 5-7 minutes. When finished, place corn in cold water to cool it down for about 5 minutes.
While your corn boils, chop yellow cherry tomatoes in half. Set aside.
5.
6.
Chop olives into bite size pieces. Set aside.
7.
Slice your cooled corn carefully down the sides of the husks.
8.
Mix in your olives, corn and mozzarella pearls. Finally, gently mix in your cherry tomatoes. Sprinkle with salt and pepper to taste and serve.