Pesto and Tillamook White Cheddar Pasta Salad

Prep Time
20 mins
Cook Time
10 mins


  • 1 pound of Orecchiette pasta
  • 2 TBSP of Olive Oil
  • 2/3 cup of fresh pesto
  • 1 cup of pasta water reserved
  • ¾ cup of grape tomatoes sliced in half
  • 6 ounces of Tillamook White Cheddar diced
  • ¼ cup of sprouts
  • Pickled watermelon radish, capers, cornichons to garnish.


  1. Cook pasta according to package directions. Drain and reserve a cup of starchy pasta water.
  2. Let pasta cool and stir in olive oil to keep pasta from sticking together.
  3. When pasta has cooled, mix in fresh pesto and 1 TBSP of starchy pasta water until the pesto stirs in easily and the pasta is well lubricated.
  4. In a mixing bowl, add grape tomatoes, and diced Tillamook white cheddar.
  5. In a resealable glass container, layer in a few sprouts, then spoon in pasta salad. Top with more sprouts and pickled watermelon radish (or capers, or cornichons).
  6. Keep refrigerated until ready to serve.