Pesto Pasta Salad
recipe from Lisa @ The Cutting Edge of Ordinary

1 pound Farfalle

2 small can’s sliced olives

1 pound of Monterey Jack cut into small cubes

1 small container of grape tomatoes cut in half

1 small red onion, sliced

Fresh basil and parsley, finely chopped

½ cup pesto (you may need a smidge more)


Boil up you pasta and cook it until it’s very al dente. There is nothing worse, in my opinion, than soggy pasta salad. Drain the pasta and while it’s still hot stir in the pesto. Add all the other ingredients and lightly toss. Refrigerate. You might find after it sits in the fridge and soaks up all the pestoey goodness that you might have to add a little more.


My pesto came from the freezer. I made it with last years crop of basil and froze it in small containers. If you don’t want to make your own pesto, you can find it at any of the major food warehouses (Sam’s, BJ’s, etc).