Cool, Green, and Unhurried
There is a particular kind of ease that belongs to a cold pasta salad — the kind that doesn't ask much of you and gives back quietly, steadily, in the way of good simple things. Pesto has always carried that quality too: a slow, abundant greenness that settles into whatever it touches. This is a dish for the in-between moments, the long afternoon table, the meal that waits patiently in the refrigerator until you're ready. It asks for no ceremony, only a little time.
Ingredients
- 1 pound Alessi Penne (or other short cut pasta)
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 1 cup Greek yogurt
- 1 3.5 oz jar of Alessi Pesto
- 1 pint grape tomatoes
Instructions
- Cook the pasta according to package instructions. Drain, toss with olive oil and set aside to cool.
- In a large bowl, mix the yogurt and pesto until evenly blended. Add the pasta to the pesto mixture and toss well.
- Cut the grape tomatoes in half and add to the pasta. Serve room temperature or cold.
