Pesto Pasta Salad

Photo: flickr user renfield

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Yield:

5.0 servings

Added:

December 23, 2009

Creator:

Anonymous

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Ingredients

12 ounces Fusilli, twist or seashell pasta, cook, drain

1/4 cup Olive oil

1/4 cup Red wine vinegar

1 Lemon, juice of

1/2 cup Pesto

1/2 cup Oil-pk sun-dried tom, sliver

1 cup Fresh or frozen peas

1 Carrot, grated

1/2 cup Toasted almonds, slivered

Salt and pepper to taste

Preparation

1

In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the pasta and toss to mix. Add the remaining ingredients and toss to mix.

2

Season with salt and pepper.

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