CILANTRO PESTO PASTA SALAD

1 pound rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste

Cook rigatoni according to package directions, drain well.

In blender container, blend oil, cilantro, garlic and oregano until smooth.

Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate.

Toss again before serving.

Serving Suggestions
This make-ahead pasta salad is rich with cilantro flavor and color, and also sports pine nuts and black olives. Serve it with spicy ribs off the grill and corn on the cob.

Servings: 8
Nutrition Facts: Calories 370 calories; Protein 9 grams; Fat 19 grams; Sodium 70 milligrams; Cholesterol 0 milligrams; Saturated Fat 2 grams; Carbohydrates 43 grams; Fiber 3 grams

Source: National Pork Board