Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Rainbow rotelle noodles |
| 62 ounces | Marinated artichoke hearts |
| 25 ounces | Sliced pitted black olive |
| 16 ounces | Diced pimiento |
| 1 bunch | Parsley -- minced |
| 24 ounces | Frozen pesto |
BRING 10 QUARTS OF SALTED WATER TO A BOIL, IN A LARGE POT ADD NOODLES AND STIR TO DISTRUBUTE RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 8-15 MINUTES, UNTIL AL DENTE DRAIN, RINSE, AND DRAIN WELL COMBINE WITH REMAINING INGREDIENTS AND TOSS TO MIX WELL SERVE AT ROOM TEMPERATURE
Recipe By : TJ Hill - Appetites Catered From: Date: