Ingredients:
1 lb rigatoni pasta or 1 lb other small shell pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed,loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
salt
pepper
Directions:
Cook rigatoni to al dente.
In blender, blend oil, cilantro, garlic and oregano until smooth.
Toss pasta and dressing, and add salt and pepper to taste.
Mix in pine nuts and olives.
Cover and refrigerate.
Toss again before serving.
Servings: 8
Time preparation: 15 min.
Time total: 20 min.