Pesto and noodle salad

4 Servings

Ingredients

Quantity Ingredient
3 cups Bow-tie noodles
3 tablespoons Red wine vinegar
1 tablespoon Dried basil
¼ cup Parsley -- chopped
2 Cloves garlic -- minced
½ teaspoon Salt
¼ teaspoon Sugar
⅓ cup Parmesan cheese -- grated
½ cup Olive oil
Pepper
Cherry tomatoes

Directions

1. Cook noodle bows according to package directions. Drain, rinse with cold water, and drain again.

2. 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.

3. 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

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