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| INGREDIENTS |
|
4-6
Servings |
| 6-8
cups |
|
Penne
Pasta, cooked "al dente" |
| 1
cup |
Broccoli
florets, fresh |
| 1
cup |
Cauliflower
florets, fresh |
| 1
cup |
Carrots,
fresh, sliced, grilled |
| 1
cup |
Mushrooms,
fresh, sliced |
| 1/2
cup |
Red
onions, sliced, grilled |
| 1
each |
Tomatoes,
medium, cut into wedges |
| 1/4
cup |
Scallions,
bias cut |
| 1
cup |
Yellow
squash, sliced, grilled |
| 1
cup |
Zucchini,
sliced, grilled |
| 1
cup |
Green
and Red Bell Pepper strips |
| 1/2
cup |
Corn
Kernels, roasted in husk |
| as
needed |
Pesto
dressing |
| 1
cup |
Parmesan
Cheese, shredded |
| 1/2
cup |
Pinenuts,
toasted (optional) |
| as
needed |
Salt |
| as
needed |
Fresh
Ground Black Pepper
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| METHOD |
| 1. |
Prepare
Pesto Vinaigrette dressing, reserve. In a large mixing bowl
combine cooked penne pasta, vegetables, mint and pinenuts. Add
Pesto Vinaigrette and toss to evenly coat all ingredients in
the salad. Adjust seasoning. Place in a large ceramic bowl or
platter for service and top with shredded Parmesan cheese.
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