Pasta Salad with Pesto

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(Recipe ID: 248)

Preparation time: 2 hours

Source: Chef Joseph Lowery

Most wonderful with freshly harvested basil from the garden.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 1 pound Spiral-shaped pasta (cooked until it is slightly firm) *
  • 1 1/2 teaspoons Salt *
  • 1 1/2 teaspoons Black pepper *
  • 1/2 teaspoon Sugar
  • 1 tablespoon White wine vinegar *
  • 6 tablespoons Extra Virgin Olive oil *
  • 2 cups Pesto sauce

    Recipe for Pesto sauce can be found in Avanti Savoia sauces

  • 3 Stalks celery, strings removed and finely chopped
  • 1/2 Medium size purple onion, finely chopped
  • 1 Medium red bell pepper, finely chopped
  • 1 pint Cherry tomatoes, quartered
  • 1/3 cup Black olives, sliced
  • 1 Clove garlic, minced and mashed
  • 2 tablespoons Pine nuts, toasted
  • Grated parmesan cheese


  1. Combine cooked pasta with salt, pepper, sugar, vinegar, olive oil, and pesto sauce.
  2. Toss very gently with wooden spoons until just blended.
  3. Mix together the celery, onion, bell pepper, tomatoes, olives and garlic.
  4. Blend with pesto-pasta until mixed but try not to break up the pasta.
  5. Top with the toasted pine nuts, and a little grated parmesan cheese.
  6. Chill for a few hours, if possible for flavors to meld.