Quench MagazinePesto Pasta Salad | Pasta | Quench Magazine
Pesto Pasta Salad | -Waldine Van Geffen VGHC42A 12 oz Fusilli, twist or seashell -pasta; cook, drain 1/4 c Olive oil 1/4 c Red wine vinegar 1 Lemon; juice of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quench.me.
Ingredients
- 12 oz Fusilli, twist or seashell pasta; cook, drain
- 1/4 c Olive oil
- 1/4 c Red wine vinegar
- 1 Lemon; juice of
- 1/2 c Pesto
- 1/2 c Oil-pk sun-dried tom; sliver
- 1 c Fresh or frozen peas
- 1 Carrot; grated
- 1/2 c Toasted almonds; slivered
- Salt and pepper to taste
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