We’re skipping the mayonnaise in this pasta salad recipe and replacing it with fresh pesto, fresh grape tomatoes, and nutty squares of Tillamook White Cheddar.
Course
Side Dish
Cuisine
American
Keyword
mayonaise free pasta salad, pasta salad, pesto pasta salad
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings8
Ingredients
1poundof Orecchiette pasta
2TBSPof Olive Oil
2/3cupof fresh pesto
1cupof pasta waterreserved
¾cupof grape tomatoessliced in half
6ouncesof Tillamook White Cheddardiced
¼cupof sprouts
Pickled watermelon radish, capers, cornichons to garnish.
Instructions
Cook pasta according to package directions. Drain and reserve a cup of starchy pasta water.
Let pasta cool and stir in olive oil to keep pasta from sticking together.
When pasta has cooled, mix in fresh pesto and 1 TBSP of starchy pasta water until the pesto stirs in easily and the pasta is well lubricated.
In a mixing bowl, add grape tomatoes, and diced Tillamook white cheddar.
In a resealable glass container, layer in a few sprouts, then spoon in pasta salad. Top with more sprouts and pickled watermelon radish (or capers, or cornichons).