Creamy Pesto Pasta Salad with Olives & Asparagus
Upgrade your picnic macaroni salad recipe with this creamy and colorful recipe.
Keywords
- Italian Food
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Slotted spoon
- Refrigerator
Ingredients
- 1 (16-ounce) package DeLallo Cavatappi
- 1 pound asparagus, blanched and cut into ½” pieces
- 1 pint cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 English cucumber, cut into half-moon pieces
- 1 (5.3-ounce) jar DeLallo Pitted Jumbo Calamata Olives, drained and halved
- 1 (5.3-ounce) jar DeLallo Castelvetrano Olives, drained and halved
- 1 (4.3-ounce) jar DeLallo Sweet & Tangy Pepper Drops
- Salt
- pepper
- 1 cup mayonnaise
- ½ cup DeLallo Squeeze Basil Pesto Topping
- 1 tablespoon DeLallo Golden Balsamic Vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
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