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Cold Pesto Pasta Salad Recipe

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This recipe for Cold Pesto Pasta Salad is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. box pasta shells
3 tbsp. olive oil
salt and pepper to taste
4 small carrots
1 zucchini
8 broccoli florets
12 fresh green beans
1 whole chicken breast, poached, skinned and bones removed
2 cups mayonnaise
1 cup pesto sauce (fresh or bottled)
1/2 cup pine nuts
Directions:
Directions:
In a large pot of boiling salted water, cook pasta until al dente. Drain, rinse with cold water. Put pasta into a medium bowl and toss with olive oil, salt and pepper to taste. Cut all the vegetables into julienne strips and steam them; they must be al dente. Set aside. In a large bowl, pull the chicken breast meat into rough 1x1-inch pieces. Add pasta and vegetables; mix well. Add the mayonnaise, pesto sauce and pine nuts; mix well. Refrigerate at least 4 hours.
Personal Notes:
Personal Notes:
My niece Ellen loves this pasta salad. I had forgotten about it, until I found it amongst some lost recipes. I do remember that it was a great recipe to make a day ahead of time. So Ellen, this one's for you!

 

 

 

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