MACARONI AND SUN-DRIED TOMATO SALAD WITH PESTO

INGREDIENTS

• 2 cups ( 250g ) macaroni pasta

• 150g snow peas

• 150g baby mushrooms, halved

• 1 red pepper, finely chopped

• 1/2 cup drained sun-dried tomatoes, sliced

PESTO

• 1 bunch of fresh basil

• 4 cloves garlic, crushed

• 2 tablespoons lemon juice

• 3/4 cup olive oil

• 1 cup ( 100g ) grated pecorino cheese

MACARONI AND SUN-DRIED TOMATO SALAD WITH PESTO METHOD:

Add pasta to a large pan of boiling water. boil, uncovered, until just tender, and drain Rinse pasta under cold water, drain. Boil, steam, or microwave snow peas and mushrooms until just tender, rinse under cold water, and drain. 

Combine pasta. vegetables, tomatoes, and pesto in a bowl and mix well: cover and refrigerate 1 hour before serving. Serve with lettuce, if desired.

Pesto: Blend or process basil leaves, garlic, and juice until combined, gradually add oil in a thin stream while the motor is operating Add cheese, and process until combined.

Serves 6.

Note: Salad can be made a day ahead Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

Also Read: No-Cook Tomato Onion Sauce with Fresh Herbs