Cold Pesto Salad For 50 Recipe

Name: Cold Pesto Salad For 50
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs macaroni, small shells; 5 lbs frozen Italian vegetables; 3 cups green onions, thinly sliced; 1 quart black olives, sliced, drained; 2 cups parsley, chopped; 1 cup tomato paste; 1 cup dried basil; 4 -6 tablespoons garlic, chopped; 1/3 cup canola oil; 1 cup vinegar, preferably rice vinegar; 5 1/2 ounces grated parmesan cheese; 2 quarts plain low-fat yogurt; 2 lbs fresh tomatoes, chopped

Servings: persons

2 lbs macaroni, small shells
5 lbs frozen Italian vegetables
3 cups green onions, thinly sliced
1 quart black olives, sliced, drained
2 cups parsley, chopped
1 cup tomato paste
1 cup dried basil
4 -6 tablespoons garlic, chopped
1/3 cup canola oil
1 cup vinegar, preferably rice vinegar
5 1/2 ounces grated parmesan cheese
2 quarts plain low-fat yogurt
2 lbs fresh tomatoes, chopped

1
Cook macaroni until barely tender.
2
Rinse and transfer to a large mixing bowl.
3
Let cool.
4
Cook vegetables until tender.
5
Drain and cut into bite-sized pieces if necessary.
6
Let cool.
7
Add cooled vegetables, onions, olives, and parsley to cooled pasta.
8
Mix well.
9
To make the dressing, put tomato paste, basil, garlic to taste and Canola Oil in a food processor or blender.
10
Blend, scraping often, until fairly smooth.
11
Add vinegar, cheese and yogurt.
12
Blend again.
13
Pour dressing over pasta-vegetable mixture.
14
Add tomatoes and mix well.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs macaroni, small shells, 5 lbs frozen Italian vegetables, 3 cups green onions, thinly sliced, 1 quart black olives, sliced, drained, and more.

Yes, Cold Pesto Salad For 50 falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Pesto Salad For 50

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions