Yesterday was my department’s annual fall picnic/potluck and as usual, I was running late from work and had very little time to pull something together. I try not to be a “potluck repeater” and bring the same dish (snickers salad is my usual vice) to a potluck with the same crowd that has already tasted the dish. I came across this pasta salad recipe and found it very feasible with only having to pick up a couple of the ingredients at the store on my way home. I easily made this in less than 30 minutes and it was gone in 30 minutes or less of me arriving at the picnic! I added a few things of my own to this salad that I think give it some great flavor. Enjoy!
PS- My apologies for a poorly lit/semi-blurry pic of this deelish dish. I was so scatter brained that I forgot to snap pictures and had to resort to my phone’s camera right before it went on the table.
Pesto Pasta Salad
Recipe adapted from http://whatscookinwithmary.blogspot.com/2011/06/my-brothers-pesto-pasta-salad.html.
1 box rotini or penne pasta ( I used brown rice pasta to make it gluten free!)
1 cup or 8 oz sun-dried tomatoes (in oil, I used the ones suggested from Trader Joe’s but you can buy sun-dried tomatoes at any groccery stores and add a little olive oil to soften!)
1/2 cup roasted red peppers (I used Mezzetta roasted red peppers, found in 15 oz jars)
1/2 cup drained garbanzo beans
1/2 cup finely chopped red onion
1/2 cup pesto sauce ( I used homeade pesto I had made, but it is easily found in grocery stores. Its best to make your own to ensure it is gluten free, if thats what you are going for!).
1 cup or 8 oz. crumbled goat cheese (Trader Joe’s has crumbled goat cheese-very convenient!)
Cook pasta according to directions on the box. Drain pasta and place into large mixing bowl. Add 1/2 tbsp olive oil to prevent pasta from becoming sticky. Add all ingredients except pesto and goat cheese, mixing well. Add in pesto and mix thoroughly. Goat cheese crumbles can then be mixed in or sprinkled on top. If not serving right away, refridgerate and mix in goat cheese right before serving. NOTE: This dish is great warm or cold!