1 pound medium shells pasta, slightly undercooked (I used Barilla)
½ -1 pound kalamata olives, rinsed, pitied, and sliced in half
8 ounces julienne cut sundried tomatoes in olive oil (I used Mezzetta)
6 ounces crumbled feta cheese (I used Athenos)
11 ounces pesto (I used Buitoni)
extra virgin olive oil, as needed
Cook the entire box of pasta according to box instructions, but leave it slightly undercooked.
While the pasta cooks, rinse the kalamata olives, then slice them in half lengthwise and remove the pits. (When I got the olives from the farmer’s market, I had to pit them myself. But, when I got them from the deli counter at Vons, the pits were already removed.)
If you can’t find julienne cut sundried tomatoes, just buy regular ones and cut them up yourself. I cut them to be about the same size as the olive halves.
Combine hot pasta, kalamata olives, sundried tomatoes (with olive oil they came in) and feta cheese in a large bowl/container (preferably something with a lid). Once mixed, add pesto in small amounts. If your pesto sauce is dry, drizzle in additional olive oil to keep pasta salad from drying out.
Chill for 2 hours or until cold. Serve and enjoy!
Recipe printed from Baked By Buttercup: http://www.bakedbybuttercup.com
URL to original post: http://www.bakedbybuttercup.com/2011/06/club-med-pasta-salad.html