Left overs!

So tonight Dan and I needed a quick supper.  I still had some Sun dried-Tomato Pasta Salad left so I decided to use that.  I took some skinless boneless chicken breast poured a bunch of garlic powder and some olive oil in a pan and cooked it up.  Then I added the rest of my leftover pasta salad.  Let it simmer for 5-10 mins on medium heat and VIOLA! Sun dried-Tomato Pasta.  It was fabulous - maybe even better than the pasta salad.  And we have some still left over.

nom nom nom

Sun dried-Tomato Pasta Salad

So I was heading to a BBQ this weekend and thought I should bring along a salad.  I wasn't sure what type to make until I stumbled across sun dried tomato pesto at the grocery store.  Once I saw that pesto I knew I had to make Sun dried-Tomato Pasta Salad.....YUM!

Sun dried-Tomato Pasta Salad

What you will need:

• 1 box of rotini noddles
• 1 container of sun-dried tomato pesto (I think I got Bertolli brand)
• 4 cloves of garlic
• 2 tbs of olive oil
• 1 small or medium onion, diced
• 1/2 cup of assorted olives, diced
• 3 vine tomatoes, in small chunks or a pint of cherry tomatoes, halved
• salt and pepper to taste
• grated cheddar or Parmesan cheese

What you do:

• Take the sun-dried tomato pesto, garlic, onion and olive oil and place it in your food processor.  Whirrrrrr it up.  Put this aside (preferably the day before) and let it rest.
• Cook rotini noodles and set aside to cool.
• Once noodles are cool take your pesto concoction, add tomatoes, olives and onions and mix together. 
• Add salt and pepper to taste.
• Place in a decorative bowl with serving spoons.  Sprinkle with cheese.
• Enjoy!!