Name: Rotini-Vegetable Salad with Pesto Dressing
Ingredients: 1 lg Garlic Cloves; Peeled; 1 c Basil Leaves; Packed; 2 tb Grated Fresh Parmesan Cheese; 1/4 ts Salt; 1/4 ts Pepper; 2 tb Water; 2 tb Olive Oil; 3 c Cooked Pasta; Rotini; 1 1/2 c Zuch; Diced; 1 1/2 c Halved Cherry Tomatoes; 15 oz Cannellini Beans; Rinsed And Drained

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Pasta, Salads	4	servings

INGREDIENTS

1	lg	Garlic Cloves; Peeled
1	c	Basil Leaves; Packed
2	tb	Grated Fresh Parmesan Cheese
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Water
2	tb	Olive Oil
3	c	Cooked Pasta; Rotini
1 1/2	c	Zuch; Diced
1 1/2	c	Halved Cherry Tomatoes
15	oz	Cannellini Beans; Rinsed And Drained

INSTRUCTIONS

Drop garlic through food chute with food processor on; process until
minced. Add basil, cheese, salt, and pepper; process until finely minced.
With food processor on, slowly pour water and oil through food chute;
process until well-blended. Combine rotini, zucchini, tomatoes, and beans
in a large bowl; toss well. Add pesto mixture, tossing gently to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 29,
1999, converted by MM_Buster v2.0l.

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