Pesto Salad

Lori Martin 2010

Pesto saladI rarely cook pasta dishes like that with a recipe, just kind of wing it. The tomatoes were roasted in a 425 oven tossed with a little olive oil and garlic til shriveled down a bit. Meanwhile I cooked some penne and tossed it with a prepared pesto til coated. I added the roasted tomatoes, some sweet onions, cut kalamata olives, feta cheese and toasted some pine nuts. Tossed it all together with a little salt and pepper, fresh oregano, and voila! Nothing fancy, just cooking from the garden Greek style.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon