Cilantro Pesto Pasta Salad

Ingredients:

• 1 pound rigatoni or other small pasta
• 1/2 cup olive oil
• 1 cup fresh cilantro leaves, washed, loosely packed
• 2 cloves garlic, crushed
• 1/4 teaspoon dried oregano leaves
• 1/4 cup pine nuts
• 1/2 cup sliced black olives
• Salt and freshly ground pepper to taste

Directions:

1. Cook rigatoni according to package directions, drain well.
2. In blender container, blend oil, cilantro, garlic and oregano until smooth.
3. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.

Serves 8.

Tags: black olives, cilantro leaves, dried oregano leaves, garlic, ground pepper, olive oil, pine nuts, rigatoni, small pasta

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