Saturday, March 9, 2013

Rotini Pasta Salad with Cream Cheese Pesto

Finally the long awaited weekend has arrived allowing me the opportunity to spend time galore with my husband. These days he works late hours in office, due to his imperious domineering boss, whom I have begun to hate from the bottom of my heart and because of whom my hubby goes to office early in the morning and returns home late. His boss is a bachelor still, who works like a lunatic and makes people working under him slog day and night as if they don't have families. These unmarried bosses are really dangerous; exceedingly workaholic, they relish smothering their juniors loaded down with work and responsibilities.
Since it was Friday night yesterday, instead of sulking for hubby returning home late, I planned to engage myself preparing this delicious rotini pasta salad topped with cream cheese pesto. Each mouthful of this salad is truly bluely delightful. Hope you guys will love it.

Ingredients:                                                           Preparation time: 10 minutes
ü  300 gm rotini pasta (cooked)
ü  1 chicken breast (boiled and shredded)
ü  2 tbsp kalamata olives or black olives
ü  2 tomatoes (sliced)
ü  2 tbsp mayonnaise
ü  2 tbsp cream cheese pesto (see the recipe below)
ü  2 slice of cucumbers from Claussen hot and spicy spears, chopped (pickled cucumbers)
ü  Salt to taste
ü  Black pepper, taste wise
ü  Few stalks of parsley leaves (finely chopped)
Cream Cheese Pesto:
ü  1 cup basil leaves (tightly packed)
ü  1 tsp garlic paste
ü  2 heaped tbsp cream cheese (I used reduced fat cream cheese with vegetables by Philadelphia.)
ü  1/4 cup of pine nuts
ü  1/3 cup of grated parmesan cheese
ü  1/4 cup olive oil
ü  1/4 cup milk
ü  Salt to taste
1) First of all make pesto by grinding all the ingredients together, as mentioned, in a blender into smooth mixture.
2) Now in a large mixing bowl, toss together all the ingredients for salad and mix in.
3) Serve immediately.

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