Source:

Terri McKibbon

Serves/Makes:3 or more

Ingredients

• Salad:
• 1 lb (.5 kg). fusilli pasta, cooked
• 4 large leaves red leaf lettuce
• 8 or more kalamata olives, pitted
• 1 yellow bell pepper, seeded and chopped
• Red Chile Pesto:
• 3 cloves garlic
• 1/8 cup (30 ml) pine nuts
• 1/8 cup (30 ml) parmasean cheese
• 1/4 cup (60 ml) cilantro
• 1/4 cup (60 ml) fresh basil
• 1/8 cup (30 ml) chile caribe (crushed red chillies)
• 1 tsp (5 ml). ground cumin
• 1 cup (225 ml) olive oil
• salt and pepper to taste

Preparation

• Puree all ingredients for pesto except oil in food processor.
• Slowly add oil until thick.
• Toss with pasta, olives and yellow bell pepper.
• Serve each dish with red leaf lettuce at bottom of dish topped by pasta salad.

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