Cold Pesto Salad
2 lb. 8 oz. macaroni, small shells
5 lb. California or Italian blend frozen vegetables
3 C. green onions, thinly sliced
1 quart black olives, sliced, drained
2 C. parsley, chopped
1 C. tomato paste
1 C. dried basil
4 to 6 T. Canola oil
1/3 C. garlic, chopped
1 C. vinegar, preferably rice vinegar
5 1/2 oz. grated Parmesan cheese
2 quarts plain low-fat yogurt or mayonnaise
2 lbs. fresh tomatoes, chopped
Cook macaroni until barley tender. Rinse and transfer to a large
mixing bowl. Let cool. Cook vegetables until tender. Drain and cut
into bite-sized 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
Makes 50 servings.