Recipe for cooking cold pesto salad

Super Salad Recipes :: Large Yield Salads

Cold Pesto Salad

2 lb. 8 oz. sm. shell macaroni
5 lb. California or Italian blend frozen vegetables
3 C. green onions, thinly sliced
1 qt. black olives, sliced and drained
2 C. parsley, chopped
1 C. tomato paste
1 C. dried basil
4 to 6 Tbsp. canola oil
1/3 C. garlic, chopped
1 C. rice vinegar
5 1/2 oz. grated Parmesan cheese
2 qt. plain low-fat yogurt or mayonnaise
2 lb. fresh tomatoes, chopped

Cook macaroni until barley tender. Rinse and transfer to a lrg. mixing bowl. Let cool.

Cook vegetables until tender. Drain and cut into bite-size pieces if necessary. Let cool.

Add cooled vegetables, onions, olives and parsley to cooled pasta. Mix well.

To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender. Blend, scraping often, until fairly smooth. Add vinegar, cheese and yogurt. Blend again. Pour dressing over pasta-vegetable mixture. Add tomatoes and mix well.

Makes approximately 50 servings.