Pesto And Noodle Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 4 | Servings | |
INGREDIENTS
| 3 | c | Bow-tie noodles |
| 3 | T | Red wine vinegar |
| 1 | T | Dried basil |
| 1/4 | c | Parsley, chopped |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Salt |
| 1/4 | t | Sugar |
| 1/3 | c | Parmesan cheese, grated |
| 1/2 | c | Olive oil |
| Pepper | ||
| Cherry tomatoes |
INSTRUCTIONS
Cook noodle bows according to package directions. Drain, rinse with cold water, and drain again. In blender or food processor combine vinegar, basil, parsley (if fresh basil is used, omit parsley), garlic, salt, sugar, cheese, and olive oil. Whirl or process until smooth and well combined. Lightly mix noodle bows and dressing. Cover and refrigerate for 1 hour or longer to blend flavors. Serve sprinkled with pepper and garnished with cherry tomatoes. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God will ultimately have HIS way, not yours!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 264
Total Fat: 29.9g
Cholesterol: 7.3mg
Sodium: 436.8mg
Potassium: 419.1mg
Carbohydrates: 9.2g
Fiber: 2.3g
Sugar: <1g
Protein: 5g