Barley Salad

• 4 cups cold medium pearl cooked barley
• 12 cup shredded parmesan cheese
• 14 cup olive oil or 14 cup vegetable oil
• 14 cup lemon juice
• 2 tablespoons amore concentrated pesto sauce
• 1 garlic clove, minced
• 12 teaspoon kosher salt
• 12 teaspoon pepper
• 4 cups cherry tomatoes, halved
• 1 zucchini, chopped
• 1 summer squash, chopped
• 1 (6 ounce) cansliced black olives

1. Place barley in a large bowl.
2. Combine the cheese, oil, lemon juice, Pesto paste, garlic, salt and pepper; mix well.
3. Pour over barley and toss to coat.
4. Add tomatoes, zucchini, squash and olives; toss to combine.
5. Cover and refrigerate for 2 hours.

cold medium, parmesan cheese, olive oil, lemon juice, pesto sauce, garlic, kosher salt, pepper, cherry tomatoes, zucchini, summer, black olives

Taken from www.food.com/recipe/barley-salad-129328 (may not work)