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Рецепт Pesto Pasta Salad-400
by william ruiz

Pesto Pasta Salad-400

Yield 400- 2/3c srvngs

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 400

Ингредиенты

  • 24 pounds Elbow macaroni, dried
  • 4 cups olive oil
  • 40 pounds frozen vegetables, italian blend
  • 1.5 gal chopped green onions
  • 2 gal black olives, sliced, drained
  • 1 gal italian parsley, chopped
  • 16 pounds tomatoes, seeded chopped
  • 6 cups pesto
  • 6 cups olive oil
  • 8 cups tomato paste
  • 8 cups champagne vinegar
  • 4 gals plain yoghurt

Инструкции

  1. Cook macaroni in boiling water until just tender. Rinse until cold H2O, drain and transfer to a large mixing bowl. Stir in the olive oil and coat well.
  2. Meanwhile, cook vegetables until just tender. Drain, cut into bite-sized pieces. Let cool.
  3. Add cooled vegetables, onions, olives, and parsley to cooled pasta. Mix well.
  4. To make the dressing, you may need to make several batches. Put tomato paste, pesto oil in a food processor or blender. Blend, scraping often, until fairly smooth.
  5. Add vinegar, and yogurt. Blend again. Pour dressing over pasta-vegetable mixture.
  6. Shortly before serving, stir in tomatoes and mix well.
  7. Cover; refrigerate at least 3 hours or until flavors are well blended. Keep refrigerated until ready to serve.
  8. CCP: Hold for service at 41 F. or lower.