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PESTO PASTA SALAD

Prep & Cook time: 30 minutes
Chill time: Several hours

Almond Pesto Dressing*
12 oz. small pasta shells
1 can (15 oz.) S&W Sweet Peas, drained
1 cup coarsely shredded carrot
1 cup julienne-cut zucchini
1 cup diced green pepper
1/2 cup diced radishes
1/2 cup sliced green onion
1/4 cup chopped parsley

1. Prepare Almond Pesto Dressing; set aside.
2. Cook pasta according to package directions; drain and cool.
3. Combine pasta with peas, carrot, zucchini, green pepper, radishes, green onion and parsley. Add dressing; toss to coat evenly.
4. Chill several hours and serve in spinach-lined bowl.

*Almond Pesto Dressing:
1/2 cup toasted slivered almonds
1 cup olive oil
1/2 cup lemon juice
1/2 cup finely chopped fresh basil
4 small cloves garlic, minced
1/4 tsp. pepper

Finely grind almonds in food processor or blender. Add remaining ingredients and process until well blended.

8 to 10 servings