Pasta Salad with Olive Pistou

Olive Pistou
1/2 cup extra virgin olive oil
1/2 cup tightly packed basil leaves, plus 8 for garnish
3 cloves garlic, sliced
1/4 cup pitted oil-cured black olives (I used green)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese

Pasta Salad

10 ounces pasta (e.g., penne, rigatoni, shells, or corkscrews)
1 store-bought rotisserie chicken, meat pulled off in small pieces
1 jar marinated artichokes, drained

To the bowl of a food processor, add the oil, basil, garlic, olives, lemon juice, and Parmesan. Process to a smooth consistency.

Cook the pasta according to package instructions. Drain and immediately toss with the black olive Pistou, half of the pieces of chicken, and artichokes. Divide among four plates. Add the rest of the chicken on top if you would like big servings, or save to make sandwiches the next day. Slice the 8 basil leaves thinly and garnish each plate before serving. This salad can be refrigerated and served cold as well.

 

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