Pesto Pasta Salad

Ingredients:

1 pound rigatoni or other small 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 and freshly ground pepper to taste

Directions:

Cook rigatoni according to package directions, drain well. In blender container, blend oil, cilantro, garlic and oregano until smooth. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.