Dill Pesto Dressing Pasta Salad

• 16 cups water
• 2 teaspoons salt
• 4 cups fusilli or other spiral pasta
• 2 cups broccoli florets Cooked, chilled
• 2 cups cauliflower florets Cooked, chilled
• 2 cups sugar snap peas Cooked trimmed stringless, chilled
• 1 1/2 cups sliced carrot Cooked, chilled
• 1 cup white mushrooms Sliced fresh
• 11 grape tomatoes Halved fresh
• 1 1/2 cups sweet peppers Cooked julienne
• pesto
• 2 garlic cloves
• 1/4 cup salted almonds
• 2/3 cup extra-virgin olive oil
• ground pepper
• 1/2 cup grated Parmesan cheese Freshly
• dressing
• 2/3 cup olive or cooking oil
• 1/4 cup grated Parmesan cheese Freshly
• 1/3 cup white vinegar
• 1 teaspoon salt

1. Cut, cook and chill all the vegetables. To chill, run the vegetables under cold water then put in refrigerator.
2. Make dill pesto:nombine the dill, garlic, and salted almonds in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.ndd all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Mix well.
3. Combine water and salt in large pot or Dutch oven. Bring to a boil.
4. Add pasta. Boil uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm, Al Dente.
5. Drain. Rinse with cold water. Drain. Transfer to large bowl.
6. Add next five ingredients. Toss.
7. Mix Pesto Dressig: Combine all 5 ingredients in small bowl. nrizzle desired amount over salad. Toss until coated. nakes about 2 cups/500 mL of dressing. nakes about 16 cups/4 L of salad.

water, salt, fusilli, broccoli florets, cauliflower, sugar snap peas, carrot, white mushrooms, tomatoes, sweet peppers, pesto, garlic, almonds, extravirgin olive oil, ground pepper, parmesan cheese, dressing, olive, parmesan cheese, white vinegar, salt

Taken from www.yummly.com/recipe/Dill-Pesto-Dressing-Pasta-Salad-1456590 (may not work)