Shelly's Recipe

TOMATO PESTO PASTA SALAD

Category: Pasta Salads

1 cup sun-dried tomatoes in marinade, recipe follows
2 cups sun-dried tomato pesto, recipe follows
2 lbs tubular-shaped pasta, like corkscrew, fusilli or penne
4 oz sliced black olives, drained
2 tbsp freshly chopped parsley

First make sun-dried tomatoes in marinade, and use to make sun-dried tomato pesto.
Combine finished pesto with pasta, olives and parsley. Refrigerate until ready to serve. Makes 3 lbs, or 8 to 10 side-dish servings.

Sun-dried tomatoes in marinade
1 tbsp salad oil
1/2 cup water
3/4 tsp Italian spice blend
1/2 tsp commercial chopped garlic in oil
1/4 tsp salt
1 tsp lemon juice
5 oz sun-dried tomatoes

Combine all ingredients except tomatoes in bowl. Coat tomatoes with marinade and let soak in refrigerator 24 hours. Do not drain off marinade. Remove 1 cup to use in making pesto.

Reserve remaining marinated tomatoes to use to make more pesto or add to any pasta or stir-fry dish or salad. Makes about 2 cups.

Sun-dried tomato pesto
1 cup sun-dried tomatoes in marinade (from above recipe)
1 tsp commercial chopped garlic in oil
1/4 cup freshly grated Parmesan cheese
10 to 15 medium-size fresh basil leaves, chopped
1 tbsp salt
1 cup vegetable oil
1 tbsp chicken base
1/2 cup water

Combine tomatoes in marinade, garlic, cheese, basil and salt in blender and puree. Transfer to bowl and add oil, chicken base and water, mixing by hand. Refrigerate until ready to use. Makes 2 cups.

NOTE: This pesto also can be used to top pasta, as a sandwich spread or on broiled fish. Keeps refrigerated 7 to 10 days.