Pesto Pasta Salad
By: Anonymous
Published: Wednesday, December 23, 2009 - 11:53pm

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.