Recipe - Pesto Pasta Salad

Waldine Van Geffen VGHC42A
12 ounce Fusilli, twist or seashell
pasta; cook, drain
One fourth cup Olive oil
One fourth cup Red wine vinegar
1 Lemon; juice of
One half cup Pesto
One half cup Oilpk sundried tom; sliver
1 cup Fresh or frozen peas
1 Carrot; grated
One half cup Toasted almonds; slivered
Salt and pepper to taste

In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the
pasta and toss to mix. Add the remaining ingredients and toss to mix.
Season with salt and pepper. Source: SunDried Tomatoes (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini