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CILANTRO PESTO PASTA SALAD

Serves 8.

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
 

Cooking Directions

Cook rigatoni according to package directions, drain well.

In blender container, blend oil, cilantro, garlic and oregano until smooth.

Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper.

Cover and refrigerate. Toss again before serving.
 

Serving Suggestions
This make-ahead pasta salad is rich with cilantro flavor and color, and also sports pine nuts and black olives. Serve it with spicy ribs off the grill and corn on the cob
 

Nutrition Facts
Calories 370 calories; Protein 9 grams; Fat 19 grams; Sodium 70 milligrams; Cholesterol 0 milligrams; Saturated Fat 2 grams; Carbohydrates 43 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com