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.