Being a stay at home mom with nothing to do but eat bon bons and watch Family Feud I try to fill my days with fancy Chanel lunches. Just kidding all you SAMs (stay at home moms)! But because I am home during the day my friends and I have created all kinds of groups to get together and stay in touch now that the play groups with babies are over-boo. One group I have been lucky enough to be a member of for 10 years. We used to meet once a week, but as kids have grown and some of us have gone back to work we have changed it to once a month. We have been though a lot together and its always fun to meet at someones house and chow down on good food and chit chat. Is chit chat still a word? Anyway, we are all asked to bring one dish to these lunches and when I brought this salad everyone loved it! This salad is a great one to bring to parties or BBQs because it can sit out and not spoil or get soggy. And did I mention it is super easy!
Pasta Pesto Salad
12oz. fingerling potatoes
1/2 lb. green beans, cut in half
1 bunch asparagus, cut into small chunks
1 lb. gemelli pasta, cooked (you can use penne or any short pasta you can find)
1 cup store bought pesto
1 can (15oz) cannellini beans, drained and rinsed
1 jar (6oz) roasted peppers, cut into strips
Salt and pepper
In a large pot add potatoes and fill with cold water. Bring to a boil, add 1 Tablespoon salt and cook for about 10 minutes or until tender when pierced with a knife.
Drain potatoes and let cool. Slice into 1/2 inch rounds.
In another small pot, fill with water and bring to a boil. Add 1 Tablespoon salt, green beans and asparagus. Cook for 2-3 minutes.
Drain vegetables and place in an ice bath (bowl filled with water and ice). This will stop the cooking process to ensure that you do not have mushy vegetables. Remove once they are cool and dry on paper towels.
In a large serving bowl mix together potatoes, green beans, asparagus, pasta, beans, peppers and pesto. Season with salt and pepper.
Serve cold or at room temperature.
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