Recipes

PESTO PASTA SALAD
  • Ingredients
  • 1 large red bell pepper, roasted
  • 1 (15-ounce) can ripe black olives
  • 1 pound fusilli pasta, cooked, drained and
  • rinsed in cold water to cool
  • 1/3 cup pine nuts, toasted
  • 3/4 cup prepared basil pesto sauce
  • 1 cup or more mayonnaise
Directions
  1. Cut roasted pepper into julienne strips (see page 22)
  2. Cut the olives into slivers lengthwise
  3. Toss with cooled pasta and pine nuts
  4. Stir pesto into 1 cup mayonnaise and stir into pasta
  5. Cover and refrigerate until serving time, up to 6 hours
  6. Add more mayonnaise if salad seems dry.


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