February 20th, 2007
by Julia Aitken
In a large pot of boiling salted water, cook pasta for 8 to 10 minutes until tender but still firm. Drain well; do not rinse. Return pasta to pot. Add pesto and 2 tbsp (25 mL) oil; toss well. Let cool completely. In a glass measure, whisk together remaining oil, balsamic vinegar, salt and pepper. Add to pasta; toss well.
Put pasta in an airtight container; carry to picnic in cooler. Put your choice of add-ins in small airtight containers; carry to picnic in cooler. Serve pasta on plastic plates and have everyone select their choice of add-in ingredients.
per serving: (using 1/4 cup/50 mL each crumbled feta, whole grape tomatoes, chopped sweet red pepper and canned flaked tuna): 471 calories, 19.7 g fat,99 mg calcium,669 mg sodium,59.5 g carbohydrate, 3.7 g fibre;excellent source of thiamin and folate;good source of niacin and iron.