handmade in Florence, Italy

Green olive pesto pasta salad with peppers and tomatoes

Green olive pesto pasta salad with peppers and tomatoes

This green olive pesto pasta salad with peppers and tomatoes is fresh and mild. A handful of cherry tomatoes and some roasted peppers enrich the flavor and texture of this delicious pasta dish. It’s best eaten al fresco, possibly under the warm Tuscan sun!

Green olive pesto pasta salad with peppers and tomatoes

Ingredients (serves 4):

500 gr green olives, pitted

fresh basil leaves

150 gr Parmigiano Reggiano cheese

2 small roasted peppers, sliced

10 cherry tomatoes, halved

pitted black olives, to garnish

extra virgin olive oil

salt and pepper

Process green olives, basil, oil, cheese in a food processor until a smooth pesto comes together.

Dressed the cooked corzetti pasta with the pesto. Add the roasted peppers and the cherry tomatoes and toss.

Eat immediately or serve at a picnic.