7 oz jar pesto
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup shredded Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped walnuts, toasted
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) Toss pasta and pesto in large bowl. Stir in remaining ingredients except walnuts. Cover and refrigerate 1 to 2 hours to blend flavors.
3) Sprinkle with walnuts just before serving.
Review: Mike cooked this one, since I felt lousy. We ate it warm and he burned most of the walnuts, but this was still really yummy. I can't wait to eat the leftovers cold tomorrow!!
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