Pesto Pasta...salad?
One of those days when you get back from work and have no patience to cook an elaborate meal. All you wanna do is just mix up whatever you got and still create a palatable dish! So, I saw the pre-cooked whole wheat rotini in the refrigerator and said "yes, I am making a quick pasta salad for dinner!". Of course, my favorite Kirkland Pesto (Costco brand) came to my rescue. Note: if you use the Kirkland Pesto, make sure to freeze it once opened although the label says you can keep it in the refrigerator till the date on the bottle! So, all I really did was, bring the pasta to room temperature. In the mean time I preheated the oven at 375 degF. I arranged some fresh broccoli florets and sliced fresh tomatoes on a baking tray, sprinkled some EVOO and baked it till they were slightly char-grilled (the tomatoes will get done faster so have the oven light ON and keep an eye!). In a salad bowl, add the pasta, vegetables, pesto (for 1/2 a box of pasta I would add 4-5 tbsp of pe