cold pesto salad
Cold Pesto Salad 2 pounds 8 ounces small shell macaroni 5 pounds California or Italian blend frozen vegetables 3 cups green onions, thinly sliced 1 quart black olives, sliced and d...
Ingredients
- 2pound8 ounces small shell macaroni
- 5poundcalifornia or italian blend frozen vegetables
- 3cupgreen onions, thinly sliced
- 1quart black olives, sliced and drained
- 2cupparsley, chopped
- 1cuptomato paste
- 1c. dried basil
- 4to 6 tablespoons canola oil
Directions
- 1
Cold Pesto Salad 2 pounds 8 ounces small shell macaroni 5 pounds California or Italian blend frozen vegetables 3 cups green onions, thinly s
- 2
dried basil 4 to 6 tablespoons canola oil 1/3 cup garlic, chopped 1 cup rice vinegar 5 1/2 ounces grated Parmesan cheese 2 quarts plain low-
- 3
Rinse and transfer to a large mixing bowl
- 4
Cook vegetables until tender
- 5
Drain and cut into bite-size pieces if necessary
- 6
Add cooled vegetables, onions, olives and parsley to cooled pasta
- 7
To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender
- 8
Blend, scraping often, until fairly smooth