Basil Pistou Pasta Salad with Spelt Penne & Fresh Market Tomatoes
Served with a loaf of crusty fresh bread, extra olives on the side.
- 2 cups dry pasta
- 1/3 cup chopped sun-dried tomatoes
- 2-3 ripe tomatoes, cut in wedges
- 1/2 yellow, orange, or red pepper, chopped
- 6-8 leaves fresh basil, cut in ribbons
- black olives for garnish & black pepper (optional)
- 1/2 cup Basil Pistou
- 1Cook the pasta according to the package directions and drain when done. While the pasta cooks, prepare the sun-dried tomatoes, chopped pepper, fresh tomatoes, and basil ribbons
- 2Cut basil ribbons by layering the leaves on top of one another and rolling them to make a tight roll. Then, using a sharp knife, cut horizontally to make uniform ‘ribbons’. Hint: you can also keep it real and rustic by tearing the leaves with your hands.
- 3Start by tossing the still hot pasta with the pistou in a mixing bowl and stir well to combine. Add the chopped peppers and 2/3 of the prepared basil leaves and stir well. Transfer to a serving bowl and garnish with olives, remaining basil ribbons (or torn leaves), fresh tomato wedges, and black pepper. Don’t be shy to add a little splash of extra olive oil to the top either, that never hurts!