Creamy Pesto Pasta Salad
- 16 oz. medium-sized macaroni, any kind
- 2 cups basil leaves
- 1/4 cup olive oil
- 1/2 cup Hood® Sour Cream
- 1/3 cup grated Parmesan cheese, divided
- 1/4 cup pine nuts, optional
- 4 small tomatoes, diced
- Salt and pepper to taste (optional)
Prepare the pasta according to the package directions. While the pasta is cooking, prepare the creamy pesto.
Add the basil to a small food processor and pulse 10 times. Add olive oil, sour cream, and pine nuts, salt, and pepper, if using, and blend until smooth, about 45 seconds. Add all but 1 tablespoon of the cheese and blend for 30 seconds.
Drain the cooked pasta and rinse with cold water or chill in the refrigerator.
To serve, combine the creamy pesto with cold pasta and toss in the diced tomatoes. Sprinkle the remaining 1 tablespoon of cheese on top.
Per serving (without pine nuts and salt): Calories: 436, Carbohydrate: 61 grams, Fat: 15 grams, Saturated fat: 5 grams, Protein: 13 grams, Cholesterol: 18 milligrams, Sodium: 118 milligrams, Calcium: 96 milligrams.