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Published November 5th, 2014
Heather Barrett's Kalamata Pasta Salad
By Susie Iventosch

INGREDIENTS
16 oz. pasta of choice
6 oz. of pesto
6 oz. jar of sun-dried tomatoes
9 oz. jar of pitted Kalamata olives
1 tablespoon extra-virgin California olive oil
6 oz. tub of feta cheese crumbles

DIRECTIONS
Cook pasta about 8 minutes and set aside to drain. Add pesto to warm pot (enough for a thick coat). Add pasta to warmed pesto and stir. Add diced Kalamata olives and sun-dried tomatoes and feta cheese. Stir until mixed. Drizzle and stir in a tablespoon of olive oil to keep the pasta moist (if needed). Eat warm or serve chilled.

 
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