ippsIt’s only early April and the chills of the nasty winter are still lingering, but am already moving on to summer salads.

Last season I found this great recipe for Italian Pesto Pasta Salad in Better Homes & Gardens magazine and I can’t wait to try it again – even if I need to use store bought basil for the pesto before my container garden is ready to harvest.

About the recipe for Italian Pesto Pasta Salad from Better Homes & Gardens: “The key to this easy dish is a quality pesto. If you have a few extra minutes, make your own: In a food processor combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmiagiano-Reggiano cheese, 3 Tbsp. extra-virgin olive oil, 2 Tbsp. water, 1 clove garlic, and 1/2 tsp. each salt and freshly ground pepper. Process until desired consistency.”

Find the recipe for Italian Pesto Pasta Salad from Better Homes & Gardens here.

See all the other great recipes and other great features of Better Homes & Gardens here.