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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
2 each tomatoes, medium, cut into wedges
1 cup scallions, bias cut
1 cup yellow squash, sliced, grilled
1 cup zucchini, sliced, grilled
1 cup snow peas, bias cut
1 cup green and red bell pepper strips
1/2 cup corn kernels, roasted in husk
1 tsp. mint, fresh, chopped
3 cups cilantro pesto dressing
1 cup parmesan cheese, shredded
1/2 cup pinenuts, toasted
as needed salt
as needed

fresh ground black pepper

 


METHOD
1. Prepare Cilantro Pesto Dressing, reserve. In a large mixing bowl combine cooked penne pasta, vegetables, mint and pinenuts.
2. Add Cilantro Pesto Dressing 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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