Pesto Pasta Salad

By Hester

Ingredients

• 4 ccups fusilli (or other spiral) pasta, about 1 lb.
• Boiling water
• salt
• 2 cups broccoli florets, cooked & chilled
• 2 cups cauliflower florets, cooked & chilled
• 2 cups snow peas, cooked, trimmed & chilled
• 1 1/2 cups sliced carrots, cooked & chilled
• 1 cup white mushrooms, sliced
• PESTO DRESSING
• 3/4 cup basil pesto
• 2/3 cup olive oil
• 1/2 cup grated parmesan cheese
• 1/3 cup white vinegar
• 1 tsp. salt

Preparation

Step 1

Cook pasta in boiling water until al dente. Drain, rinse in cold water. Transfer to large bowl.

Add next 5 ingredients. Toss.

PESTO DRESSING

Combine all 5 ingredients in small bowl. Makes about 2 cups dressing. Drizzle over salad. Toss gently.