On Saturday we went to the Farmer’s Market and I came home with, among other things, a GIANT bag of basil. I immediately came home and made a batch of pesto. I used this recipe and it turned out great!
Then I immediately made these breadsticks that I’ve been dreaming about ever since Nicole posted them. The only change I made was to use mozzarella cheese instead of Parmesan.
Please ignore my pictures and go look at Nicole’s. They’re much prettier 🙂
Yesterday I continued on my pesto kick and whipped up a little side dish that accidentally turned into dinner.
If you’re a long-time blog reader, you know we’re big fans of roasted potatoes in our house. Last night I kicked them up a notch by tossing them in pesto before roasting them. Then the plan was to enjoy them with some fresh mozzarella cubes….but while they were roasting I took it one step further and added in some corn and tomatoes.
Pesto Potato Salad
Prep Time: 5 min
Cook Time: 25 min
Keywords: roast side healthy vegetarian pesto potato fall
Ingredients (Serves 4)
- 2 cups diced red potatoes
- 1/2 tsp olive oil
- 1 Tbsp pesto
- 1 c corn
- 1/2 c tomato, diced
- 1/4 c diced fresh mozzarella
Instructions
1. Pour the olive oil on the potatoes and toss to coat. Add the pesto and stir to combine.
2. Roast the potatoes on a baking sheet at 425 degrees for 25 minutes, stirring occasionally.
3. Place the corn in a medium sized bowl, add the tomato and mozzarella and stir to combine. Stir in the potatoes when finished roasting and serve warm.
Notes:
Remove as much juice and seeds from the tomato as possible to keep the potatoes from getting too soggy.
Oh, and in case you’re wondering, putting all these ingredients (minus the potatoes) on a piece of naan makes a killer pizza 🙂
So yes we ate the whole bowl of potato salad and the pizza and called it dinner last night. Oh well 🙂
Enjoy!
–Lindsay–
LEARN HOW FOOD AFFECTS YOUR BODY.
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
hey, that sounds like a delicious dinner to me! 🙂
sounds like a fantastic dinner to me too! sometimes it’s the random things… 🙂
I don’t normally like pasta salad because it’s usually so much mayonnaise, which I just don’t like! But this recipe sounds delicious! I need to make this for my next cookout!
Yum!!! I LOVE pesto! And I love the idea of making a pizza with those ingredients. 🙂 🙂
MMM! Loving those breadsticks! They look amazing!
YUMMM love pesto and potatoes!
I’m so glad you got a chance to make the breadsticks! Yours look delicious. The mozzarella is a good idea. I’m jealous of your big batch of basil. I’ve been going to the farmer’s market specifically with basil in mind (and pesto, of course) and nobody has had any. Weird, huh?
what a bummer! i serious got world’s biggest bag for $2. AMAZING!
Those breadsticks look as good as they sound! My bread-y attempts never look appetizing, no matter how good they taste!
sometimes taste is all that matters though 🙂
Oohhhh man, I need those breadsticks in my belly ASAP. I’ve got probably that same large bag of basil (Worthington market?) in my fridge that needs finishing. Thanks for sharing!