Pesto Pasta Salad With Almonds

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Diamond Nuts


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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

½ cup sliced green onion

½ cup chopped radish

⅓ cup almond oil

1 container (4 oz) frozen pesto sauce, thawed

¼ cup tarragon flavored wine vinegar

1 large clove garlic, minced

1 tsp. salt

1 tsp. sweet basil

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