Summer Pasta Salad

Who wants to spend a lot of time in the kitchen on a hot summer day? Pasta salad is the perfect summer meal. Simple to make, easy to transport (i.e., dinner or lunch at the lake), and makes for a great  leftovers!

Here’s a tried-and-true recipe from the WFM recipe archives:

  • 8 oz prepared basil pesto
  • ¼ cup mayonnaise
  • 8 oz. pitted black olives
  • 12 oz fresh or smoked mozzarella, cubed
  • 2 large ripe tomatoes, diced
  • 8 oz shredded parmesan cheese
  • ¼ cup pine nuts, toasted
  • 1 bag bow tie pasta, cooked (any shape)

Combine pesto and mayo to make a creamy dressing. Toss all ingredients together and combine well; chill. Before serving, bring to room temperature. Taste and adjust seasoning with salt and pepper (note: if serving outdoors, on a hot day, omit mayonnaise. Increase pesto to 12 oz and thin with olive oil if necessary).

Serves 10 as a side dish.

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