This is an easy summer salad to make; quick enough to whip up for entertaining or to enjoy at home, like we did.
Pesto is a staple for Northern Italian cuisine and a popular dish inside New York Italian-American households. Traditionally, it’s a great meal for summer time because the sauce doesn’t require cooking – but we eatit year round. Besides, after a long day of work, sometimes I just don’t feel like cooking much.
(For this recipe I used rotelle (meaning “little wheels” in Italian) shaped macaroni because I love the pesto chunks getting stuck inside the “wheel” of the pasta. )
Growing up in an Italian household meant that we were on a steady diet of Italian food and this is one of the staples my Mother and Nonni made (and still make).
I make it regularly now for a few simple reasons: it’s delicious, it’s fast, it’s cheap, it’s vegetarian and it’s healthy.
I served this with crusty bread and I use the bread to sop up all the juices along the way of eating.
You can’t get much more Italian than this… A special recipe to share, I hope you love it.