"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pesto Pasta Salad Recipe

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This recipe for Pesto Pasta Salad, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gangstad
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. jar Classico traditional basil pesto
1 cup mayonnaise
cheese-filled spinach or plain tortellini
tri-colored pasta (Creste di Gallo is good)
sugar snap peas, blanched
broccoli, blanched
carrot rounds, blanched
sliced black olives
pepperoni chunks
grape tomatoes
artichoke hearts, quartered
green onions, chopped
shredded Parmesan cheese (about 4 oz.)
salt (I use coarse Kosher)
pepper

Directions:
Directions:
Serves: Your choice
Preparation time: 30 minutes

Mix pesto with an equal amount of mayonnaise. You may want to add more pesto to your taste.
Cook as much pasta as you want according to package directions. Rinse, drain, and cool.
Add as much of the other items as you wish. A variety of colors and textures is most appetizing.
Just before serving, combine pasta, variations, and enough dressing to lightly cover. Sprinkle cheese on top and lightly toss. Salt and pepper to taste. Serve at room temperature. Refrigerate leftovers and then bring to room temperature before serving again.

Number Of Servings:
Number Of Servings:
Your choice
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a recipe from Winners, but with a pesto short-cut! Classico pesto was recommended to me by an Italian friend. You can add any amounts of all ingredients according to your taste. This recipe is great for a crowd, because you can make huge batches!

 

 

 

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