Angel Hair Pesto Pasta Salad with Sundried Tomatoes



  1. 12 ounces Angel hair pasta
  2. 6 ounces Sun-dried tomatoes, packed in oil
  3. 2 ounces Almonds, sliced
  4. 1/4 cup fresh chopped Parsley (optional)
  5. 1/4 cup Pesto sauce
  6. 1/4 cup grated Parmesan cheese
  7. 2 TBSP Olive oil
  8. 1/4 tsp Garlic, fresh crushed
  9. 1/4 tsp Black pepper


  1. Cook pasta in salted water until al dente.
  2. Be careful not to overcook.
  3. Drain but do not rinse.
  4. In a large mixing bowl blend pesto sauce ingredients together.
  5. Mix in remaining ingredients and refrigerate for about 1 hour before serving.
  6. (can be made a day in advance)
  7. Before serving stir to freshen then transfer to a serving bowl.