I usually try to share allergy friendly recipes, but this past weekend we had a birthday party for Bud and I wanted to share this beautiful pasta salad I made for it. This recipe can easily be adapted to allergy free and is rather versatile. The fresh veggies mixed with pasta and a yummy pesto sauce make for this most glorious dish. You can use any vegetables you like, I chose peppers, onion, asparagus, and mushrooms.
There are a few things I think I will tweak the next time I make this. The first being, I think next time I will lightly saute the veggies. The other being that next time I will make a creamy pesto sauce to go over it. I believe this dish would be wonderful served either hot or cold. I personally liked it both ways!
Pesto Pasta Salad
1 lb. Farfalle Pasta cooked via package directions
1 Small bunch thin asparagus, chopped
1/2 Cup button mushrooms, chopped
1/2 Cup red pepper, diced
1/2 Cup yellow pepper, diced
1/2 Cup green pepper, diced
1 Small red onion, diced
1 Jar pesto sauce
Mix all the ingredients into a large mixing bowl. Gently stir and then chill for several hours (can also be served warm).
*Optional - The pasta soaked up a lot of the sauce while it chilled, try adding a small amount of Extra Virgin Olive Oil should this occur.
** Optional - An additional add in could be sun dried tomatoes.