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