Rotini-vegetable salad with pesto dressing

Yield: 4 servings

Measure 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

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.

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