| PESTO ITALIAN Pasta Salad Mix Vinaigrette Dressing Recipe: 2 T. Lemon Juice 4 T. Red Wine Vinegar 1 T. Poupon Mustard 1/2 C. Olive Oil Fresh Additions: 1/2 C. Shredded Parmesan Cheese 1/2 lb. Fresh Green Beans, cut into 2 inch lengths 8 oz. Cherry or Grape Tomatoes, halved Optional: 2 oz. Fresh Basil or Arugula, shredded Directions: Boil water in a 6 qt. pot, add 1 T. salt and pasta. Simmer about 14 minutes, stirring occasionally. Add green beans for last 2 minutes of cooking. Place contents of seasoning packet into small bowl. Add 1/4 C. of boiling pasta water and soak seasonings for 5 minutes or more. Drain pasta and quickly run under cold water. Combine with seasonings and optional fresh ingredients. Shake up vinaigrette dressing in a jar with a tight fitting lid. Pour over salad ingredients, toss and serve. Refrigerate leftovers in an airtight container. Best to use within 24 hours. Serves: 8-10 Cooking Time: Under 30 minutes Pesto Italian Pasta Alfredo Casserole Recipe Ingredients: 4 T. Butter 1/2 C. Sour Cream and/or Gruyere Cheese 1 C. Chicken Broth 2 C. Grated Asiago Directions: Melt butter and add chicken broth. Bring to a boil and add contents of seasoning packet. Heat and stir 3 to 5 minutes, remove from heat. Blend in sour cream and stir in cheeses. Set aside. Cook pasta in large pot of boiling water for 12 minutes, stirring frequently. Combine pasta with sauce and serve. Or place pasta mixture into a casserole, topping with bread crumbs and refrigerate. Reheat at 350 degrees for 30 minutes. |
