Rotini-vegetable salad with pesto dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Garlic Cloves; Peeled |
| 1 | cup | Basil Leaves; Packed |
| 2 | tablespoons | Grated Fresh Parmesan Cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Water |
| 2 | tablespoons | Olive Oil |
| 3 | cups | Cooked Pasta; Rotini |
| 1½ | cup | Zuch; Diced |
| 1½ | cup | Halved Cherry Tomatoes |
| 15 | ounces | Cannellini Beans; Rinsed And Drained |
Directions
Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced.
With food processor on, slowly pour water and oil through food chute; process until well-blended. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 29, 1999, converted by MM_Buster v2.0l.