Pasta Salad

So, this was a big, busy weekend. First, I don't know if you heard, but I ran a half marathon. :) My dear friends invited us over for dinner (albondigas soup, chicken, bread, salad) so that I didn't have to cook.

Then my spouse tore a muscle in his leg, which necessitated a trip to the ER. So that meant my day was spent doing laundry, cooking, and doing dishes. I didn't need to cook dinner (dear neighbors had us over for dinner), but I definitely needed to prep something for lunches this week.

I decided on a pasta-style salad, in true Marcia style, which means "throw in whatever I've got". I have two bunches of arugula, which is a total pain to clean and use, so I made a big batch of arugula pesto ("big batch", meaning "6 ice cubes" in the tray). I kept a lot of the ingredients raw, because I think it tastes better that way. And it's easier.

Arugula pesto:
2 bunches arugula, washed, trimmed, and spun dry
1/3 to 1/2 cup almonds (I toasted mine)
4 cloves garlic
1/4 cup olive oil
salt
1/4 cup parmesan cheese

In food processor, chop garlic. Use spatula to scrape sides, add almonds, and chop until almonds are mostly chopped.

Add 1/2 the arugula and process until smooth. Add the remaining arugula and the cheese and salt. Process until arugula is fully pureed. Add olive oil in a thin stream while processor is still running until you get desired consistency.


Pesto pasta
1/2 lb mini ravioli, cooked according to package directions
1/3 cup arugula pesto
4 sun-dried tomatoes in oil, chopped
6 green olives, sliced
3 radishes, sliced
3 green onions, sliced
1/4 lb green beans, steamed and sliced
1 small summer squash, cut into short matchsticks
salt, pepper, and red-wine vinegar to taste

Mix all ingredients and chill.

Photo to come later...upgraded software means we can't upload pics from the camera right now.