Creamy Pesto Pasta Salad

Ethnicity

 

Base Type

 

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

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: 
Rotini
Oven Roasted Tomatoes
Artichoke hearts
Shredded Parm
Bag of Dressing 1.5 cups

3 Pound Roma Tomato
2 Tablespoon Salt
2 Teaspoon Black Pepper
2 Tablespoon Sugar
1/2 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 Yogurt
3/4 Cup Mayonnaise
1 Cup Armanino Basil Pesto
1 Fluid Ounce White Vinegar
2 Teaspoon Salt

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

1/2 Cup Greek Yogurt
3/4 Cup Mayonnaise
1 Cup Armanino Basil Pesto
1 Fluid Ounce White Vinegar
2 Teaspoon Salt

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