Pesto Pasta Salad

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Almond Board of California


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1 lb. small shell macaroni

1 cup slivered zucchini

1 cup slivered carrots

1 cup sliced celery

1 cup slivered Monterey Jack cheese

1 cup whole natural almonds, toasted

1/2 cup sliced green onion

1/2 cup chopped radish

1/3 cup almond oil

1 container (4 oz) frozen pesto sauce, thawed

1/4 cup tarragon flavored wine vinegar

1 large clove garlic, minced

1 tsp. salt

1 tsp. sweet basil

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