Cold Pesto Salad For 50

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 50
• 2 lbs macaroni, small shells
• 5 lbs frozen italian vegetables
• 3 cups green onions, thinly sliced
• 1 quart black olives, sliced, drained
• 2 cups parsley, chopped
• 1 cup tomato paste
• 1 cup dried basil
• 4 -6 tablespoons garlic, chopped
• 1/3 cup canola oil
• 1 cup vinegar, preferably rice vinegar
• 5 1/2 ounces grated parmesan cheese
• 2 quarts plain low-fat yogurt
• 2 lbs fresh tomatoes, chopped

Recipe

• 1 cook macaroni until barely tender.
• 2 rinse and transfer to a large mixing bowl.
• 3 let cool.
• 4 cook vegetables until tender.
• 5 drain and cut into bite-sized pieces if necessary.
• 6 let cool.
• 7 add cooled vegetables, onions, olives, and parsley to cooled pasta.
• 8 mix well.
• 9 to make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender.
• 10 blend, scraping often, until fairly smooth.
• 11 add vinegar, cheese and yogurt.
• 12 blend again.
• 13 pour dressing over pasta-vegetable mixture.
• 14 add tomatoes and mix well.
• 15 makes 50 servings.