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Most Loved Salads & Dressings


Familiar ingredients toss together with fresh new ideas in this beautifully laid out cookbook, which features a collection of 100 recipes for salads and dressings, from treasured classics to exotic innovative cuisine.
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Most Loved Salads & Dressings
Pesto Pasta Salad

Pesto Pasta Salad      "Pesto Pasta Salad" is available in PDF format print friendly version

Full of colour and flavour, this pasta salad will dress up your meal or add pizzazz to your picnic.
 
Fusilli (or other spiral) pasta (about 4 cups1 L
1 lb., 454 g)
Boiling water16 cups4 L
Salt2 tsp.10 mL
 
Cooked broccoli florets, chilled2 cups500 mL
(see Note)
Cooked cauliflower florets, chilled2 cups500 mL
Cooked trimmed snow peas, chilled2 cups500 mL
Cooked sliced carrot, chilled1 1/2 cups375 mL
Sliced fresh white mushrooms1 cup250 mL
 
PESTO DRESSING
Basil pesto3/4 cup175 mL
Olive (or cooking) oil2/3 cup150 mL
Grated Parmesan cheese1/2 cup125 mL
White vinegar1/3 cup75 mL
Salt1 tsp.5 mL
 
Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to large bowl.

Add next 5 ingredients. Toss.

Pesto Dressing: Combine all 5 ingredients in small bowl. Makes about 2 cups (500 mL) dressing. Drizzle over salad. Toss gently. Serves 8.  
 
1 serving: 498 Calories; 26.2 g Total Fat (17.5 g Mono, 2.6 g Poly, 4.6 g Sat); 5 mg Cholesterol; 53 g Carbohydrate; 5 g Fibre; 14 g Protein; 462 mg Sodium
 
Note: Cook all vegetables just until tender-crisp for best results.

 
 
Reprinted from Most Loved Salads & Dressings © Company's Coming Publishing Limited

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