Sun-dried Tomato and Pasta Salad with Pesto Dressing
- Active Time 20m
- Total Time 20m
This salad — with sun-dried tomatoes, black olives and a garlicky basil dressing — packs a big flavor punch.
- For the Dressing:
- 1 cup loosely packed basil leaves
- 1/4 cup toasted pine nuts
- 1 garlic clove, peeled
- 3/4 cup olive oil
- For the Salad:
- 12 ounces fettuccine
- 3/4 cup sun-dried tomatoes
- 1/2 cup black olives, pitted
FOR THE DRESSING:
Place basil leaves, pine nuts and garlic in the bowl of a food processor and process until very finely chopped. Gradually add the oil with the motor running and process until pureed.
FOR THE SALAD:
Cook pasta in boiling water until al dente. Add a little oil to prevent the pasta from sticking together. Drain and refresh under cold water. At serving time, place pasta in a bowl with dried tomatoes and olives. Add the basil dressing and mix well.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
464 calories; 33g total fat; 0mg cholesterol; 327mg sodium; 37g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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