Pesto and noodle salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bow-tie noodles |
| 3 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Dried basil |
| ¼ | cup | Parsley -- chopped |
| 2 | Cloves garlic -- minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ⅓ | cup | Parmesan cheese -- grated |
| ½ | cup | Olive oil |
| Pepper | ||
| Cherry tomatoes | ||
Directions
1. Cook noodle bows according to package directions. Drain, rinse with cold water, and drain again.
2. In blender or food processor combine vinegar, basil, parsley (if fresh basil is used, omit parsley), garlic, salt, sugar, cheese, and olive oil.
Whirl or process until smooth and well combined.
3. Lightly mix noodle bows and dressing. Cover and refrigerate for 1 hour or longer to blend flavors. Serve sprinkled with pepper and garnished with cherry tomatoes.
Recipe By : the California Culinary Academy File