CILANTRO PESTO PASTA SALAD

CILANTRO PESTO PASTA SALAD

1 pound dry rigatoni or other small pasta shape
1/2 cup extra-virgin olive oil
1 cup fresh cilantro leaves, loosely packed, washed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper, to taste

Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving.