It's The Time of The Season For Pasta Salads!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 10 minutes
Cooling Time: 2 hours
Ingredients
1 box Fusilli pasta
1 shallots, sliced thin
1 can large pitted black olives, drained & halved
1 1/2 cups, apple-wood smoked Gouda, diced
1 cup Parmesan cheese, shaved
1 1/2 cups sun-dried tomatoes in oil, julienne
1/4 cup Pignoli nuts
Cooking Tools
Large stock pot
Food processor
Large mixing bowl
Directions
In a large pot, boil Fusilli according to directions. Drain and rinse with cold water. Set aside pasta to dry. Place all the ingredients including the drained pasta into a mixing bowl. Fold in the Basil Pesto Aioli (recipe below) and coat all the ingredients well. Place in refrigerator for a few hours to chill.
Basil Pesto Aioli
Ingredients
15 large basil leaves
1 cup mayonnaise
1/2 cup olive oil
2 cloves garlic
1 tbsp shallots, minced
juice of half a lemon
1/4 cup Pignoli nuts
salt
Directions
Place all ingredients into a food processor. Pulse on high until smooth and season to taste.
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