Cold Pesto Salad

Ingredients
Pesto
1 hand full of  fresh basil, chives, parsley
2-3 garlic cloves
juice from half a lemon
1/4 cup toasted pine nuts
Salt/pepper
3/4 – 1 cup parmesan cheese
1/2 cup olive oil
Ranch Dressing 
1 pkg Hidden Valley Ranch Dressing
1 cup mayo
1 cup milk (I use 1%)
Pesto Salad Ingredients
1 box bow tie pasta; cooked
8 oz cherry tomatoes; whole
5-6 sun dried tomatoes; chopped
1 small purple onion; diced
1 garlic glove; diced
8 oz mushrooms; sliced
2T butter

Pesto
1. Place a small frying pan over medium heat.  Place pine nuts in the pan until toasted and fragrant (make sure the pan is dry do not add oil because the nuts have natural oils)

2. In a food processor add fresh herbs, garlic, lemon juice (squeeze lemon cup side up so you don’t get seeds into the processor), pine nuts, salt, pepper, parmesan cheese, and pulse a couple times to chop

3. Slowly add olive oil to the food processor while its on continuous chop

4. Once combined add it to pasta or place in a sealable container and refrigerate.
Ranch Dressing
1. In a bowl add your ranch pkg, milk, and mayo; mix thoroughly
2. Refrigerate for at least 30 minutes before using

Or……
3. Just buy a bottle of ranch dressing (I prefer to make my own)
Pesto Salad 
1. Place about 1/4 cup of kosher salt and water into a pasta pot and bring to a boil (this salts your pasta)
2. Once the water comes to a boil add your bow tie pasta until it is cooked to al dente; normally 7-8 minutes

3. While your pasta is cooking place a large sauté pan over medium heat; with olive oil to coat the bottom
4. Chop your onion, garlic, and mushrooms and then add to the sauté pan.   Also add 2 T of butter and cook until your veggies are done; about 5 minutes

5. In a small bowl combine 1 cup of your pesto and 1/2 cup of the ranch dressing; mix thoroughly

6. Once your pasta is finished cooking strain and add to a large mixing bowl.  Add your cooked mushroom mixture, and pesto dressing
7. Chop your sun dried tomatoes and add to the pasta mixture

8. Finally add whole cherry tomatoes

9. Mix everything thoroughly and refrigerate for about 4 hours.  I make it as a dish for the next day when I’m busy because the longer it sits the better it tastes!!
10. Enjoy!!!