Friday, 9 May 2008

Pasta Salad II

1 pound short cut pasta
3/4 cup chunky basil pesto or
   store bought pesto
2 tablespoons sun-dried tomato
   pesto OR 1/2 cup oil packed
   sun-dried tomatoes, drained
juice of 1 lemon
1/2 cup kalamata and or green
   olives
2 red bell peppers, diced
2 ears grilled corn, kernels
   removed
1 ripe peach or nectarine, diced
1 cup cherry tomatoes, halved
8 - 15 ounces cheese, cubed
olive oil, for drizzling
1/2 cup toasted sunflower seeds (optional)
salt, pepper and crushed red pepper, to taste


  • Bring a large pot of salted water to a boil. 
  • Boil the pasta until al dente, drain.
  • Meanwhile, in a large serving bowl, combine the basil pesto, sun-dried tomato pesto, juice of 1 lemon, olives, red peppers, corn kernels, peach or nectarine, cheeses, and a pinch of smoked salt, pepper and crushed red pepper. 
  • Add the hot pasta and a little drizzle of olive oil. 
  • Toss well to combine. 
  • Top with toasted sunflower seeds.
  • Serve warm or at room temperature.