About the Recipe
This is a great pasta salad recipe for the whole family, and it holds up well in the fridge over several days.
Ingredients
1 pound short pasta
4 oz Cali Kitchen Garlic, Lemon & Parsley Sauce
1 cup Parmesan cheese, finely grated or shaved
1 cup tomato confit (or sun-dried tomatoes)
1 1/2 cup sweet peas, defrosted
2/3 cup Kalamata olives, pitted and sliced
Extra virgin olive oil
Sea salt
Black pepper
Preparation
Step 1
Cook the pasta according to package directions, removing it from the heat when there is about 1 minute left on the timer as it will continue to cook once strained. Toss the freshly cooked pasta with a dash of olive oil and let cool.
Step 2
Pour the Cali Kitchen Garlic, Lemon & Parsley Sauce over the pasta and stir to coat. If the pasta looks too dry, stir in a glug of olive oil. Season to taste with black pepper and sea salt. Mix in the Parmesan until evenly distributed and then add the remaining ingredients (tomato confit, sweet peas and Kalamata olives).