Sun-Dried Tomato and Pesto Pasta Salad

1. 1

   Cook the pasta according to package directions, and add a tablespoon of olive oil in the pot of boiling water.

2. 2

   Rub olive oil on the portabello mushrooms and salt and pepper.

3. 3

   Grill the mushrooms on a grill pan or put in the broiler until they are cooked through.

4. 4

   Set aside to cool.

5. 5

   Cube and squeeze out the water when okay to handle.

6. 6

   Cut the sundried tomatoes into chiffonade or cubes.

7. 7

   Toss together the pasta, pesto, sundried tomatoes, and portabello mushrooms.

8. 8

   You can add more olive oil or the oil from the jar of tomatoes if it is too dry.

9. 9

   Then add the parmesan cheese, salt and pepper to taste.

10. 10

    This should be put in the refrigerator for at least one hour.

11. 11

    When ready to serve, chiffonade the fresh basil and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.