Saturday, July 10, 2010
Macaroni Salad with Pesto Sauce
250 g macaroni, 150 g snow peas, 150 grams of mushrooms small split in half, a red chili finely chopped, 60 g of dried sliced tomatoes, lettuce leaves washed and dried well.
FOR THE PESTO SAUCE:
a bunch of fresh basil, four tablespoons minced garlic, two tablespoons of lemon juice, 180 ml of olive oil, 100 g of grated cheese.
Boil the macaroni until in salted water, then pass it under cold water and drain well. Cook mushrooms, snow peas and boiling or steaming in the microwave, rinse under cold running water and let drain well.
Repaired quickly canceling the basil leaves well washed and dried, and garlic juice incorporating lemon and olive oil flush, but never stop whisking.
United finally the cheese and blend again briefly so that it mixes well. Pour the macaroni salad with snow peas and mushrooms, peppers and tomatoes seasoned spraying everything with pesto sauce and stir well to mix.
Cover bowl with plastic wrap and leave in, the fridge to cool for 1 hour or after this time, line a bowl with capacity of some lettuce leaves and then filled with the pasta salad with pesto sauce and serve.