Cold Pesto Salad

This Cold Pesto Salad is sure to please young and young at heart at all your summer gatherings!
Servings 4 -5


  • 12 oz package of Farfalle bowtie pasta
  • 1/2 pint grape or cherry tomatoes washed and halved
  • 1 C. basil leaves
  • 1 tbs. minced garlic
  • 1/3 C. fresh parmesan grated + extra as garnish
  • 1/3 C. olive oil


  1. Cook the pasta according to package directions, about 10-12 minutes on a rolling boil, stirring occasionally.
  2. While the pasta is cooking, place the fresh basil leaves, garlic, 1/3 cup of fresh Parmesan and olive oil in a food processor (or blender) and pulse until the pesto reaches your desired consistency.
  3. Remove the pasta from heat and drain. Rinse the pasta under cold water and let it cool a few minutes.
  4. Combine the cooked pasta, tomatoes and fresh pesto. Mix well.
  5. Place in the fridge 1-2 hours to cool then serve.
  6. Garnish with fresh grated Parmesan.