1 1/4 Pound cooked Rotini 2 Ounce Parmesan, shredded 4 Ounce Oven Roasted Tomato 4 Ounce Artichoke Hearts
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:
Oven Roasted Tomatoes
Bag of Dressing 1.5 cups
3 Pound Roma Tomato2 Tablespoon Salt2 Teaspoon Black Pepper2 Tablespoon Sugar1/2 Cup Olive Oil
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.
1/2 Cup Greek Yogurt3/4 Cup Mayonnaise1 Cup Armanino Basil Pesto1 Fluid Ounce White Vinegar2 Teaspoon Salt
Whisk all ingredients in mixing bowl, Properly Label and refrigerate for use.