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Cold Pesto Pasta Salad Recipe

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This recipe for Cold Pesto Pasta Salad, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanne

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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