KATHERINE JOHNS / THE TWO KATES
8 oz Rotini pasta
1/3 cup basil pesto
1/2 cup shredded Parmesan cheese, plus extra to sprinkle on top
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk, more for thinning if needed
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 head Romaine, chopped
1 cup grape or cherry tomatoes, halved
1/2 cup black olives, halved
4 oz mozzarella, cubed
4 oz toasted pine nuts
*additional suggested veggies: avocado, cucumber, sweet pepper
Cook pasta in 4 qt boiling water adding 1-2 Tbsp salt with pasta. Cook 9-11 minutes stirring occasionally.
Drain pasta and allow to dry a little. Transfer pasta to bowl and Add 4 Tbsp of pesto and Parmesan. Stir well. Cover and chill until cold.
Make dressing by whisking together liquid ingredients, remaining pesto, salt, and pepper, adding more s/p as desired. Set aside.
To finish salad: in serving dish make bed of lettuce, spoon pasta over, top with vegetables and mozzarella. Pour a generous amount of dressing over to well coat salad. Finish off with toasted pine nuts and Parmesan.