Cilantro Pesto Pasta Salad

Source: Cooks Recipes

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. 
Serves 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

Recipe provided courtesy of Pork, The Other White Meat.