Tuscan Spinach-Basil Pesto Salad

To make pesto:
1-1/2 cups spinach leaves, packed
1/2 cup basil leaves, packed
1/2 cup walnuts
4 cloves garlic, peeled
1/2 tsp Kosher salt
1 T lemon juice
1/2 cup olive oil

Put all ingredients into the bowl of a food processor and process until smooth. Refrigerate. Makes 1 cup.

To make salad:
2 cups dry small pasta shells
1/3 cup sundried tomatoes, julienne cut or chopped
1-7 oz. jar Kalamata olives, coarsely chopped
2/3 cups crumbled Feta
1/3 cup pesto

Cook pasta according to package directions. Place pasta in a colander and run cold water over. Drain well.

Put pasta, sundried tomatoes, Kalamata olives and pesto into a large bowl and mix well. Add Feta and stir to combine. Serve well chilled.

Makes about 7 cups.


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