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Pesto Pasta Salad

For a quick and hearty lunch, mix pasta with bottled pesto sauce.

  • Yield: Makes 4 servings as a main dish or 8 as a side dish

Source: Martha Stewart Living, September 2004

Ingredients

  • Coarse salt
  • 1 pound orecchiette pasta
  • 1 cup store-bought basil pesto (8 ounces)

Directions

  1. Bring a large pot of water to a boil; add salt. Cook pasta according to the package directions. Drain; rinse well. Let cool. Transfer to a bowl; stir in pesto. Season with salt. Refrigerate in an airtight container until ready to serve, up to 3 days.

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