Pesto Pasta Salad
Pesto is so easy to make, yet I rarely make it. Last night, however, I made a fantastic pesto pasta salad!
My husband went away and I cooked! It is a miracle!
Here is the backstory.. I was supposed to have dinner with some lovely Philly Foodies, but five minutes before I was supposed to leave I dropped a glass. I guess this was an old glass because it shattered everywhere instead of breaking into only a few pieces. I rarely walk around the house barefoot, but I was *just* about to go put on my heels to leave, and I didn’t realize I didn’t have shoes on. I went to get the vacuum and stepped right in some mini glass shards.
I had the biggest pity party ever as I cried my eyes out and used tweezers to pick glass out of my foot. Then I punished myself more by pouring alcohol all over cotton pads and cleaning off my foot. Man, that hurt. Since there was still some glass stuck I had to take care of it, and before I knew it is was 8 PM. I missed a fun dinner with friends, and now I was home, sad and cranky.
It wouldn’t be the first time I was a major clutz.
Have you ever experienced something like that? If so, please share.
Anyway, what better way to celebrate my sadness then with a fun dinner. And a beer. I have never in my life had a drink by myself, except for those few times in Italy when I ventured out to aperitivo at my favorite bar. Last night needed one. I love wine and beer but for some reason I have to be in a celebratory mood to drink it. I suppose the opposite mood can make a beer thirst appear too.
Blue Moon in tow, I began rummaging around the kitchen. The end result was surprisingly fantastic and I can’t wait to make it for PB, who normally dislikes pesto. This is really just a pesto-like sauce, but I could just as easily call it a basil feta sauce. I used the Barilla piccolini pasta because it makes a portion seem bigger than it really is, and mind tricks work for me. This pesto pasta salad came out of nowhere. And it was good.
Pesto Pasta Salad
Serves 1 pity party
2 oz Barilla piccolini penne
1/2 heirloom tomato, diced
5 kalamata olives
large handful fresh basil leaves (app. 15 leaves)
1 oz + 1 tbs Athenos feta
1 tbs freshly grated parmigiano reggiano
1-3 tbs water
1 tbs walnuts
1 tbs light olive oil
Cook pasta according to al dente package directions. While it is cooking, put the basil leaves, 1 oz Athenos feta, parmigiano reggiano, walnuts, and 1 tbs olive oil in a food processor. Pulse until the leaves are medium fine. Add 1-3 tbs water and pulse until the mixture is a bit loose. Set aside. Place the tomato, olives, and 1 tbs feta at the bottom of a bowl. Drain the pasta when cooked and add directly to the bowl. Top with the pesto from the food processor and mix until combined. Enjoy!
Are you a fan of RhodeyGirl Tests on Facebook?