Veal and Pesto Pasta Salad
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Three special ingredients add up to one great taste, and some simple touches can make it a special summer delight. (I made this when I was catering. Everybody loved it!)
What You'll Need
- 1 pound veal stew meat, cut into small cubes
- 1/2 pound uncooked small macaroni shells
- 1/2 cup Pesto Sauce
What to Do
- In a pot of boiling salted water, cook the veal for about 10 to 15 minutes, or until done.
- Meanwhile, in another pot of boiling salted water, cook the macaroni to desired doneness; drain and cool well.
- Place the macaroni in a large bowl and add the veal cubes; add the pesto sauce and toss to thoroughly coat the veal and macaroni.
- Serve at room temperature but if making in advance, keep refrigerated and toss with a bit more pesto sauce just before serving.
This is nice served over shredded romaine or other salad greens, with tomato slices. Sprinkle lightly with Parmesan cheese, if desired. Any store-bought pesto will work fine, or you can make your own, check out my recipe on our website entitled "Pesto Sauce."
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