Creamy Pesto Pasta Salad

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Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
Yield 1 kit ( 8 salads)  
Source
 
Source Description
Sam  
Last Modified
2017-09-24  
User
Sam



Ingredients
1 1/4 Pound cooked Rotini 
2 Ounce Parmesan, shredded
4 Ounce Oven Roasted Tomato
4 Ounce Artichoke Hearts

Directions
Begin boiling salted water for pasta. Weigh out 12 oz of Rotini raw for the 1.25 pounds needed cooked. Once water is boiling add pasta and cook to al dente. Drain and toss with a little olive oil to avoid sticking while cooling. Transfer to a sheet pan to cool. 
Drain and rinse canned Artichoke hearts. Chop into 1/2 inch pieces. 
See Recipe for Oven Roasted Tomatoes. 
Chop Oven Roasted tomatoes into 1/2 inch pieces. 
Build in 1 Gal Container: 
Rotini
Oven Roasted Tomatoes
Artichoke hearts
Shredded Parm
Bag of Dressing 1.5 cups

Oven Roasted tomatoes (required)
Ingredients
3 Pound Roma Tomato
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2 Tablespoon
2 Teaspoon Black Pepper
2 Tablespoon Sugar
1/2 Cup Olive Oil

Directions
Turn oven on to 225 degress
Cut Roma Tomatoes in half and seed.
Place in mixing bowl and toss with Olive oil, Salt, Sugar and Black Pepper. 
Place on a wired sheet pan with cut side facing up. 
Roast for 2-3 hours until firm to the touch. 
Remove from oven, cool on sheet pan until proper temp is reached and tranfer to 1 gal container, label and store for use. 

Creamy Pesto Dressing (required)
Ingredients
1/2 Cup Greek Yogurt
3/4 Cup Mayonnaise
1 Cup Armanino Basil Pesto
1 Fluid Ounce White Vinegar
2 Teaspoon Salt

Directions
Whisk all ingredients in mixing bowl, Properly Label and refrigerate for use. 

Creamy Pesto Dressing (required)
Ingredients
1/2 Cup Greek Yogurt
3/4 Cup Mayonnaise
1 Cup Armanino Basil Pesto
1 Fluid Ounce White Vinegar
2 Teaspoon Salt

Directions
Whisk all ingredients in mixing bowl, Properly Label and refrigerate for use.