Cilantro Pesto Pasta Salad
500gms rigatoni or shell or any other small pasta,
1/2 cup olive oil,
1 cup fresh cilantro leaves, washed,
2 cloves garlic, crushed,
1/4 tsp dried oregano leaves,
1/4 cup pine nuts(optional),
1/2 cup sliced black olives,
Salt and freshly ground pepper to taste.
Cook the pasta according to the instructions given on the package. Drain well and keep aside in a salad bowl.
In blender, blend oil, cilantro, garlic and oregano until smooth. Toss pasta with the dressing; toss in pine nuts and olives; season with salt and pepper. Cover the bowl with the cling film and refrigerate. Toss again before serving. Serve with garlic bread.
1. Use Extra Virgin Olive oil for rich flavor and nutrition.
2. You can add some Parmesan cheese to the salad if you are not watching out for calories.