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Pasta salad with red pesto

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Ingredients for 6 servings:

  • 250 g pasta shells
  • 1 jar pesto, red (red tomato pesto)
  • 2 beefsteak tomatoes
  • 2 carrots
  • 2 onions
  • 4 garlic cloves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

Cook pasta until al dente. Drain, rinse, and stir the pesto into the still-warm pasta. Peel and deseed the tomatoes and cut into small cubes. Peel the carrots, onions, and garlic and finely chop them in a food processor. Stir the tomatoes and the onion, carrot, and garlic mixture into the still-warm pasta. Chill the pasta salad. It tastes excellent with grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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