Disclosure: This is a sponsored post. All opinions are my own.
A few weeks ago, I had the most delicious pesto pasta salad in the Houston airport. It was in a small, to-go container, and as I ate it on my plane to Boston, I tried to deconstruct it in my mind so I could recreate it. There were no ingredients listed on the package, so I wasn’t sure how I was going to attempt it. When Hood challenged me to create two recipes using sour cream as a main ingredient, I knew that it would be perfect in my creamy pesto pasta salad recipe. Last week, I tested the recipe I created in my mind, and it was absolutely perfect.
Creamy Pesto Pasta Salad
- 1/3 cup of grated Parmesan or Romano cheese
- 1/2 cup of Hood sour cream
- 2 cups of basil leaves
- 1/4 cup of olive oil
- 4 small tomatoes, diced
- salt to taste
- pepper to taste
- 1 lb of pasta
Prepare the pasta according to the package directions. While the pasta is cooking, prepare the creamy pesto. Add the basil to a small food processor and chop. Add in the olive oil and the sour cream. After it’s blended, add in the salt and pepper. Finally, add in most of the grated cheese (leave a bit to sprinkle on the top of the completed pasta).
Drain the completed pasta and either run cold water through it or chill in the refrigerator. Combine the creamy pesto with the cold pasta and toss with the diced tomatoes. Sprinkle the cheese on the top.
Note: I don’t cook with pine nuts because of my daughter’s nut allergy. However, you could add pine nuts to the creamy pesto sauce if you prefer.
On Wednesday, I’m hosting a Boston Blogger Cook Off with Hood Sour Cream. I’ll be preparing this recipe and tasting recipes from participating Boston bloggers. In my next recipe post, I’ll share an update about the event!