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Pesto Pasta Salad
Nutritional Information
Nutritional analysis per serving.
Calories434 Fiber5.6 g
Fat24 g Cholesterol12 mg
Sat Fat4.6 g Sodium415 mg
Mono Fat12 g Calcium186 mg
Poly Fat6.4 g Magnesium77 mg
Protein13 g Potassium305 mg
Carb42 g Vitamin E7.8 mg*
* total alpha-tocopherol equivalents
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Pesto Pasta Salad created by: Almond Board of California

servings 8
ingredients 1 lb. small shell macaroni
1 cup slivered zucchini
1 cup slivered carrots
1 cup sliced celery
1 cup slivered Monterey Jack cheese
1 cup whole natural almonds, toasted
1/2 cup sliced green onion
1/2 cup chopped radish
1/3 cup almond oil
1 container (4 oz) frozen pesto sauce, thawed
1/4 cup tarragon flavored wine vinegar
1 large clove garlic, minced
1 tsp. salt
1 tsp. sweet basil
preparation Cook macaroni as package directs; drain. Combine cooked macaroni with zucchini, carrots, celery, cheese, almonds, green onion and radish. Combine almond oil with pesto sauce, vinegar, garlic salt and basil. Toss dressing with pasta. Chill 2 to 3 hours for flavors to blend.
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