Cold Pesto Salad For 50 - cooking recipe

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

Preparation

Cook macaroni until barely tender.
Rinse and transfer to a large mixing bowl.
Let cool.
Cook vegetables until tender.
Drain and cut into bite-sized pieces if necessary.
Let cool.
Add cooled vegetables, onions, olives, and parsley to cooled pasta.
Mix well.
To make the dressing, put tomato paste, basil, garlic to taste and Canola Oil in a food processor or blender.
Blend, scraping often, until fairly smooth.
Add vinegar, cheese and yogurt.
Blend again.
Pour dressing over pasta-vegetable mixture.
Add tomatoes and mix well.
Makes 50 servings.