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Pesto Pasta Salad
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Description
A light pasta salad made with quinoa shells, homemade pesto and mozzarella cheese.
Ingredients
- 8 ounces, weight Gluten-Free Pasta (I Used Quinoa Pasta)
- 1 bunch Bunch Basil Leaves, About 30 Leaves
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 Tablespoon Parmesan Cheese
- ¼ cups Olive Oil
- ¼ cups Sour Cream
- 1 cup Cherry Tomatoes, Cut In Half If Large In Size
- 2 ounces, weight Mozzarella Cheese, Balls, Cut In Half
Preparation
Cook pasta according to package directions. Once pasta is cooked, drain and run under cold water. Place in a bowl to cool.
To make pesto, in a food processor, add basil leaves, salt, pepper, Parmesan cheese and olive oil. Process until smooth. Stir in sour cream.
To put the salad together, in the bowl with the pasta, add pesto, tomatoes, mozzarella cheese and season with salt and pepper is desired. Refrigerate for at least 1 hour before serving.
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