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Sunset Pesto Salad
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A picture of Sunset Pesto Salad.

Sunset Pesto Salad

Kelly Dassylva
Kelly Dassylva @cook_2946738

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Read more

Sunset Pesto Salad

Kelly Dassylva
Kelly Dassylva @cook_2946738

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Read more
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Ingredients

25 mins
10 servings
  1. 2 canCanned chicken (you can also use fresh chicken)
  2. 1 boxPastas (you can use Catelli gluten free!)
  3. 1Orange bell pepper
  4. 1/2 packagesFresh mushrooms
  5. 1Red onion
  6. 1 cupDiced cauliflower
  7. 1/2 packagesCherry tomatoes
  8. 3 tbspPesto
  9. 1 tbspItaliano spices
  10. 1/2 cupMayonaise
  11. 1 tbspRelish
  12. Salt and pepper
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Steps

25 mins
  1. 1

    Cook the pastas as directed.

  2. 2

    Meanwhile, slice the mushrooms, bell pepper, tomatoes and cauliflower. Dice the onion. Put all the vegetables into a large salad bowl.

  3. 3

    Drain your pastas and rince them with cold water until they're cold. Add to the bowl.

  4. 4

    Dice your canned chicken. Add to the salad.

  5. 5

    Mix throughly and add mayo and pesto, then spices.

  6. 6

    Let sit into the fridge for about 2 hours and enjoy :)

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Kelly Dassylva
Kelly Dassylva @cook_2946738
on August 08, 2015 22:43

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