• 1 pound rigatoni (OR other small pasta)
  • 1/2 cup olive oil
  • 1 cup cilantro leaves (fresh, washed, loosely packed)
  • 2 cloves garlic (crushed)
  • 1/4 teaspoon oregano leaves (dried)
  • 1/4 cup pinenuts
  • 1/2 cup black olives (sliced)
  • salt
  • black pepper


  1. 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.
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