Pesto Pasta Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
12 ounce: Fusilli, twist or seashell pasta, cook, drain
1/4 cup: Olive oil,
1/4 cup: Red wine vinegar,
1: Lemon, juice of
1/2 cup: Pesto,
1/2 cup: Oil-pk sun-dried tom, sliver
1 cup: Fresh or frozen peas,
1: Carrot, grated
1/2 cup: Toasted almonds, slivered
Salt and pepper to taste,
Directions:
In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add
the pasta and toss to mix. Add the remaining ingredients and toss to
mix. Season with salt and pepper. Source: Sun-Dried Tomatoes (wrv)
Source from luhu.jp
the pasta and toss to mix. Add the remaining ingredients and toss to
mix. Season with salt and pepper. Source: Sun-Dried Tomatoes (wrv)
Source from luhu.jp