Cilantro Pesto Pasta Salad

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

1. Cook rigatoni according to package directions, drain well.

2. In blender container, blend oil, cilantro, garlic and oregano until
smooth.

3. Toss pasta with dressing; toss in pine nuts and olives; season to
taste with salt and pepper. Cover and refrigerate. Toss again
before serving.