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Pesto Pasta Salad Recipe

We grow a large crop of basil each summer and make dozens of jars of pesto sauce to use in dishes such as this salad. You'll love the combination of garlic and herbs.

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Pesto Pasta Salad Recipe

Prep/Total Time: 30 min.

Yield: 18-20 Servings

30 30

Ingredients

1 package (16 ounces) spiral pasta, cooked, drained and cooled
1 cup julienned fully cooked ham
1 cup julienned carrots
1 cup thinly sliced celery
1 cup frozen peas, thawed
1 cup sliced fresh mushrooms
1 cup julienned zucchini
1 cup cubed Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced green onions
1/3 cup chopped radishes
1 can (6 ounces) medium pitted ripe olives, drained and halved
1 jar (2 ounces) chopped pimientos, drained
PESTO DRESSING:
3 to 5 garlic cloves
2 cups loosely packed fresh basil leaves
3/4 cups grated Parmesan or Romano cheese
1/4 cup slivered almonds
3/4 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/8 teaspoon sugar
1 cup olive oil
1/2 cup white wine vinegar
1 cup whole almonds, toasted

Directions

In a large bowl, combine the first 13 ingredients; set aside. For dressing, process garlic in a blender or food processor until finely chopped. Add basil, cheese, slivered almonds, salt, tarragon, pepper and sugar. Process 15-30 seconds or until coarsely chopped. With the motor running, gradually add oil until mixture is smooth. Add vinegar and process until blended. Pour over salad; toss to coat. Just before serving, add whole almonds. Yield: 18-20 servings.

Nutritional Facts 1 serving (1/2 cup) equals 315 calories, 21 g fat (4 g saturated fat), 14 mg cholesterol, 402 mg sodium, 23 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Pesto Pasta Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p56