Pesto Pasta Salad
1 lb short pasta, like bow tie or penne
2-3 Tablespoons Extra Virgin Olive Oil
1 pint cherry or grape tomatoes, halved
1 small red onion
1/2 each red, yellow, and green bell peppers, diced
1/2 cup Pitted Kalamata Olives, sliced
1 pound cooked salad shrimp
1/4 cup fresh basil leaves, torn into small pieces
1 cup Bear Pond Farms Pesto
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
Adapted From: Bear Pond Farms
This pasta salad is great for lunch or a light supper!
Cook pasta until al dente. Drain and toss in a large bowl with olive oil. Add tomatoes, onion, peppers, olives, shrimp and basil. Set aside while you make the dressing. Whisk pesto, mayonnaise, lemon juice and parmesan together in a bowl. Add to the pasta salad mixture and mix until thoroughly combined. Serve at room temperature or chilled.