Pesto Pasta Salad
INGREDIENTS
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For the pesto:
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1/4 cup extra-virgin olive oil
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2 heaping tablespoons walnuts, toasted
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1-2 cloves garlic, peeled
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1/2 cup basil leaves, packed
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1/2 teaspoon kosher salt, or more to taste
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Freshly ground black pepper
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1/2 cup finely grated parmesan cheese
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For the salad:
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Kosher salt
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1/2 pound (about 2 cups) orecchiette or other short pasta shape, such as fusilli or radiatore
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30 black kalamata olives, pitted and roughly chopped
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1 1/2 cups fresh spinach, sliced into thick ribbons
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1 cup grape or cherry tomatoes, halved
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1/4 cup sun-dried tomatoes in oil, roughly chopped
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1/2 cup crumbled feta
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1/2 cup finely grated parmesan cheese
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