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Pesto Pasta Salad with Almonds

From: Diamond Nuts

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Serves 8 Servings

 

Ingredients

  • 1 lb. small shell macaroni
  • 1 cup slivered zucchini
  • 1 cup slivered carrots
  • 1 cup sliced celery
  • 1 cup slivered Monterey Jack cheese
  • 1 cup whole natural almonds, toasted
  • ½ cup sliced green onion
  • ½ cup chopped radish
  • cup almond oil
  • 1 container (4 oz) frozen pesto sauce, thawed
  • ¼ cup tarragon flavored wine vinegar
  • 1 large clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. sweet basil

Directions

Cook macaroni as package directs; drain. Combine cooked macaroni with zucchini, carrots, celery cheese, almonds, green onion and radish. Combine almond oil with pesto sauce, vinegar, garlic salt and basil. Toss dressing with pasta. Chill 2 to 3 hours for flavors to blend.


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