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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This combines a pesto salad with a pasta salad, creating a taste explosion and a smile. 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:
1. In a large bowl, combine the first 13 ingredients; set aside.
2. For dressing, process garlic in a blender or food processor until finely chopped.
3. Add basil,cheese, slivered almonds, salt, tarragon, pepper and sugar.
4. Process 15-30 seconds or until coarsely chopped.
5. With the motor running, gradually add oil until mixture is smooth. Add vinegar and process until blended.
6. Pour over salad;toss to coat.
7. Just before serving, add whole almonds.
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