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Pesto Pasta Salad with Almonds
From:
Diamond Nuts
Current Rating: rating pending
Serves 8 Servings
Ingredients
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1 lb. small shell macaroni
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1 cup slivered zucchini
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1 cup slivered carrots
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1 cup sliced celery
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1 cup slivered Monterey Jack cheese
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1 cup whole natural almonds, toasted
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½ cup sliced green onion
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½ cup chopped radish
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⅓ cup almond oil
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1 container (4 oz) frozen pesto sauce, thawed
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¼ cup tarragon flavored wine vinegar
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1 large clove garlic, minced
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1 tsp. salt
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1 tsp. sweet basil
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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.
