Manal Jarrar of Arabesque serves this pasta salad topped with sauteed shrimp. (See Mediterranean Shrimp recipe.) She says to dress and serve the pasta while it is still warm, for the contrast between the warm pasta, creamy sauce and the chilled lettuce. “It’s good to have balance in life,” she says. Serves 4 (with leftover pesto).
Ingredients
PESTO
2 ounces fresh basil leaves (no stems)
2 ounces walnuts
1/4 cup parmesan cheese
3 large garlic cloves
1/2 teaspoon salt,
1/4 teaspoon pepper
1/2 cup olive oil
1/2 cup water
SALAD
1 pound whole-grain pasta (bowties, shells, spirals)
Romaine lettuce, torn into bite-size pieces
2 large tomatoes, cut in wedges
4 tablespoons olive oil
4 tablespoons balsamic vinegar
Half bunch green onions, chopped
Chopped cilantro
Salt, to taste
Directions
Combine all pesto ingredients in a blender or food processor. Pulse until well-combined. Store the pesto covered, in the refrigerator.
Cook pasta until al dente. Drain, and toss while still warm with chilled pesto.
Arrange lettuce and tomatoes on plates. Drizzle with olive oil and balsamic vinegar. Place pasta over lettuce, and garnish with chopped green onions and cilantro. Add salt, if needed, after tasting.
