Pesto Pasta Salad with Julienne Vegetables

By eapeterson

Ingredients

• SALAD:
• 2 carrots, chopped julienne
• 1 yellow bell pepper, julienne
• 1 stem broccoli, chopped (2 med sized crowns or more)
• 4 roma tomatoes, chopped julienne
• 1 small red onion, chopped julienne (1/2 of onion is enough)
• 1 fennel bulb, chopped julienne (cut out the core)
• 3 Tbsp. capers, drained
• 1/2 cup golden raisins (half this - 1/4 cup)
• 1 pound cooked penne pasta
• Juice of 1/3 lemon (whole lemon is good)
• Salt and Pepper
• PESTO:
• 1 cup olive oil, or more to taste
• 1/2 cup Parmesan cheese
• 2 cups fresh basil leaves (4-5 Tbsp dried)
• 2 garlic cloves
• 2/3 cup pine nuts, toasted

Details

Servings 10

Preparation

Step 1

Bring 2 quarts of water to a boil over high heat. Fill a large bowl with ice water. Boil carrots and broccoli in water for 2-3 minutes, stirring constantly. Remove and shock in ice water. Drain carrots and broccoli and place in a large salad bowl. Add pepper, tomatoes, onion, fennel bulb, capers, raisins and pasta.

In a blender, combine ingredients for pesto. Pulse to blend. Add pesto to salad and toss. Season with lemon, salt and pepper.