To accompany the pulled pork for the 1st Annual Mutant Triathlon, my sous chef/contest co-administrator, Annika, made this delicious pasta salad. The pesto combined with the champagne vinaigrette made the pasta salad flavorful and deliciously tangy! I loved the briny olives, the acidic crunch of the onions and the mozzarella cubes added a creaminess to the pasta.
Annika's Pasta Salad
1 lb. tri-colore fusilli pasta
1/3 cup pesto (homemade or store bought)
1/2 cup champagne vinaigrette
1-6 oz can sliced black olives
1/2 cup julienne red onion
1/2 lb. feta cheese, crumbled
1 lb. mozzarella, cubed into 1/4 inch pieces
1. Cook pasta according to directions.
2. After pasta has cooked, drain in a colander and place in large bowl. Add pesto and champagne vinaigrette and stir to combine.
3. Add olives, onion, and cheeses. Chill salad until cool. Serve chilled.