This was served at the 2014 NACUFS convention in Baltimore. Use a variety of colors for the tomatoes to add visual interest.
3 pounds Barilla Gluten Free Rotini
40 leaves fresh basil
1 cup pine nuts
4 cloves peeled garlic
as needed salt
as needed black pepper
2 cups extra-virgin olive oil
1 cup grated Parmesan cheese
12 diced heirloom tomatoes
20 leaves chiffonade fresh basil
3 Tbsp. extra-virgin olive oil
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller.
- To make the pesto: In batches, using a blender, puree the basil, pine nuts, and garlic. Slowly drizzle in the oil. Stir in the Parmesan. Season with salt and pepper. Toss the pesto with the pasta.
- In a bowl, combine the tomatoes with the basil and olive oil. Season with salt and pepper.
For each serving, to order: Plate 1 1/3 cups pasta salad and garnish with tomatoes.