• 1 pound rigatoni, OR other small pasta
  • 1/2 cup olive oil
  • 1 cup cilantro leaves, fresh, washed, loosely packed
  • 2 cloves garlic, crushed
  • 1/4 teaspoon oregano leaves, dried
  • 1/4 cup pine nuts
  • 1/2 cup black olives, sliced
  • To taste, salt and black pepper

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.

This make-ahead pasta salad is rich with cilantro flavor and color, and also sports pine nuts and black olives. Serve it with spicy ribs off the grill and corn on the cob.

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