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Palm Springs Pasta Salad with Italian Pesto Blend

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Serving Size: 
4-6
Ingredients: 
  • 1 lb. Pappardelle’s Italian Pesto Blend
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1/2 cup fresh basil, chopped**
  • 1/2 cup freshly grated Parmesan cheese**
  • 1/2 cup black Italian or Greek olives
  • Oil (from the sun-dried tomatoes)*
  • 3 tablespoons basil vinegar or regular white vinegar**
  • 1/2 teaspoon each of salt and freshly ground pepper

*Or use Bella Sol Basil Olive Oil or Bella Sol California Extra Virgin Olive Oil

**Or use Pappardelle's (7 oz.) Traditional Basil Pesto

Instructions: 
  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. Add all remaining ingredients and toss lightly. (-Or- *Use Bella Sol Basil Olive Oil or Bella Sol California Extra Virgin Olive Oil in place of oil from sun-dried tomatoes and **Use Pappardelle’s (7 oz.) Traditional Basil Pesto in place of “*” items.) Taste for seasoning and adjust for taste.
  3. Serve at room temperature or lightly chilled. 

From This Recipe

$13.00 | 8.45 oz. (250 ml)
$12.00 | 8.45 oz. (250 ml)
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$8.00 | 1 lb. package
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$6.49 | 7 oz. container
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