Tuesday, August 3, 2010

Fresh Pesto Pasta Salad


1 (16-ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 garlic clove, pressed
3/4 cup olive oil
1 cup chopped fresh basil
1 (3-ounce) package shredded Parmesan cheese
1/2 cup toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; small, yellow pear-shaped tomatoes


Prepare pasta according to package directions; drain.

Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.

Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

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