Pesto Bow Tie Pasta Salad
How to make pesto bow tie pasta salad
Yield: 8 servings
Materials
- 1/2 cup fresh pesto (see recipe below)
- 2 tbsp red wine vinegar
- dash truffle oil optional
- 2 tbsp feta crumbed
- 1/2 cucumber diced
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 500 g bow toe pasta cooked
Instructions
- Boil water for pasta and cooked pasta according to package directions. Drain pasta and run cold water on the pasta until it has cooled down. Leave it in the strainer.
- Make pesto (see recipe below). Use a large spoon to add the pesto to the pasta. Add 2 spoonful's and mix together. If you need more pesto, add it only a spoonful at a time until it's fully coated.
- Add red wine vinegar and truffle oil if desired. Mix together.
- Add feta to the pasta. Mix until fully combined.
- Prepare vegetables and add them to the pasta.
- Mix the pesto bow tie pasta salad until the vegetables are evenly distributed.
- Store in the fridge for up to 3 days.
