Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
For pesto, in a blender combine garlic, cheese, walnuts, 1/2 cup olive oil, basil oil, lemon oil salt and pepper; cover and pulse with several on/off turns until well blended
Add the pesto to pasta-veggie mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature or store in the fridge until next day. If desired, sprinkle with fresh basil and cheese.
Are you ready to jump in to this wonderful world of caring for your family with therapeutic grade essential oils? The time is now! Click here to learn more or contact the person who introduced you to the “Essentially Summer” blog recipe series!
Next up is Susan Heid. She is making Meatloaf with oregano and basil! My pasta salad will be a great side dish with her Meatloaf. Yummy!
Be sure to check out all posts in the “Essentially Summer” blogger recipe series. Thank you Myra for organizing this series. I had so much fun creating an oily recipe.
Also check out all my other “oily” posts!
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Did you notice the Citronella Jar Candle in the picture above?
Slice up a lemon and lime, alternate slices in a jar, pour citronella tiki torch fuel in the jar and then add a floating tea light…