Cooking for a Crowd Recipes
Cold Pesto Salad
Yield: 50 servings
Ingredients
- 2 pounds 8 ounces small shell macaroni
- 5 pounds California or Italian blend frozen vegetables
- 3 cups green onions, thinly sliced
- 1 quart black olives, sliced and drained
- 2 cups parsley, chopped
- 1 cup tomato paste
- 1 cup dried basil
- 4 to 6 tablespoons canola oil
- 1/3 cup garlic, chopped
- 1 cup rice vinegar
- 5 1/2 ounces grated Parmesan cheese
- 2 quarts plain low-fat yogurt or mayonnaise
- 2 pounds fresh tomatoes, chopped
Instructions
- Cook macaroni until barely tender. Rinse and transfer to a large mixing bowl. Let cool.
- Cook vegetables until tender. Drain and cut into bite size pieces if necessary. Let cool.
- Add cooled vegetables, onions, olives and parsley to cooled pasta. Mix well.
- To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender. Blend, scraping often, until fairly smooth.
- Add vinegar, cheese and yogurt. Blend again.
- Pour dressing over pasta-vegetable mixture.
- Add tomatoes and mix well.