Pesto Pasta Salad

 

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• Cooking and Prep: 2 h 20 m
• Serves: 10
• Contains:

This simple-to-throw-together pasta salad is not only a crowd-pleaser but can also simplify party planning because its major componants can be made a day or two in advance.

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Ingredients (12)

Salad

• 12 ounces Tuscanini Fusilli Pasta or other spiral pasta or tricolor rotini

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  Tuscanini Fusilli Pasta

• 2 cups frozen mixed vegetables (Beleaf Broccoli, cauliflower, and carrots)

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  Beleaf Frozen Broccoli Florets

• 6 green onions, chopped

• 1 green and 1 red pepper, chopped

Dressing

• 1/4 cup flat-leaf parsley, minced

• 1/4 cup fresh basil leaves, minced

• 1/4 – 1/3 cup pesto (homemade or store-bought, or see note)

• 3 tablespoons Bartenura Extra-Virgin Olive Oil

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  Bartenura Extra-Virgin Olive Oil

• 2 tablespoons lemon juice

• 1/3 – 1/2 cup Gefen Light Mayonnaise

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  Gefen Mayonnaise

• salt, to taste

• pepper, to taste

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Start Cooking

Prepare the Salad

1. Cook pasta according to package directions. Drain well. (Pasta can be made in advance and refrigerated for a day or two.)

2. Cook vegetables according to package directions. Let cool. (Veggies can be cooked in advance and refrigerated.)

3. In a large bowl, combine all ingredients and mix well. Adjust seasonings to taste.

4. Chill at least two or three hours or overnight to allow flavors to blend.

Note:

Do not freeze.

Variation:

If you don’t have pesto on hand, add 2 cloves of freshly crushed garlic and 3 tablespoons grated parmesan cheese. For a parve version, omit the cheese.