Cilantro Pesto Rigatoni Salad
This make-ahead rigatoni salad is rich and colorful and perfect for a BBQ. The pine nuts and the black olives add that special touch. Serve it with hot grilled ribs!
At a glance
1 lb. rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 tsp. dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste
Cook rigatoni according to package directions, and drain well. In blender mix oil, cilantro, garlic and oregano until smooth. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.
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