Tomato Pesto Pasta Salad
Source of Recipe
Chancery Restaurant
List of Ingredients
1 cup sun-dried tomatoes in marinade (see recipe)
2 cups sun-dried tomato pesto (see recipe)
2 pounds tubular-shaped pasta (corkscrew, fusilli or penne work well)
4 ounces sliced black olives, drained
2 tablespoons freshly chopped parsleyRecipe
First make sun-dried tomatoes in marinade, and use to make sun-dried tomato pesto.
Combine finished pesto with pasta, olives and parsley. Refrigerate until ready to serve. Makes 3 pounds, or 8 to 10 side-dish servings.
Sun-dried tomatoes in marinade:
1 tablespoon salad oil
1/2 cup water
3/4 teaspoon Italian spice blend
1/2 teaspoon commercial chopped garlic in oil
1/4 teaspoon salt
1 teaspoon lemon juice
5 ounces sun-dried tomatoes
Combine all ingredients except tomatoes in bowl. Coat tomatoes with marinade and let soak in refrigerator 24 hours. Do not drain off marinade. Remove 1 cup to use in making pesto.
Reserve remaining marinated tomatoes to use to make more pesto or add to any pasta or stir-fry dish or salad. Makes about 2 cups.
Sun-dried tomato pesto:
1 cup sun-dried tomatoes in marinade (from above recipe)
1 teaspoon commercial chopped garlic in oil
1/4 cup freshly grated Parmesan cheese
10 to 15 medium-size fresh basil leaves, chopped
1 tablespoon salt
1 cup vegetable oil
1 tablespoon chicken base
1/2 cup water
Combine tomatoes in marinade, garlic, cheese, basil and salt in blender and puree.
Transfer to bowl and add oil, chicken base and water, mixing by hand. Refrigerate until ready to use. Makes 2 cups.
Note: This pesto also can be used to top pasta, as a sandwich spread or on broiled fish. Keeps refrigerated 7 to 10 days.
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