Jeannie B's Summer Pasta Salad

3 TSoy

3 T Water

3 tsp. white vinegar

1/2 tsp  Sugar

2 large Roasted red pepper quarters ( from jar or make them yourself, remove skins)

1/4 c Gr. Onions

3 large leaves Basil, chiffonade

3/4 c sauteed sliced almonds

2 T Flat leaf parsley, chopped

2 cubes frozen pesto, thawed

Ziti or rigatoni noodles -  1/2 box

Boil noodles according to package directions. Run under cold water, toss with some oil to keep from sticking together. In a pot, mix together, soy, water, sugar and vinegar.  Heat. Stir till sugar is dissolved.

When noodles have cooled, add roasted red peppers, green onions, basil, almonds, parsley, and pesto. Chill until ready to serve.

I wanted to post a picture of my pasta but the bowl was finished before I had a chance to get it so I got this picture from Foodgawker.

I love making pesto and freezing it- it's a good time of the year to be making pesto! Leaves are large and plentiful!

Here is my recipe for my basil pesto:

3 c basil leaves

1/2 c pine nuts

2 large garlic cloves

1/4 c parmesan cheese, grated

slat and pepper to taste

extra virgin olive oil

Add first 4 ingredients, including pepper, in a food processor. Slowly add the oil in a steady stream. It usually is about 1/4 c . Take a look in your bowl to see how the pesto looks. Sometimes I have added too much and the pesto looks like it is swimming. So you need to add slowly and stop to look.

Then with a teaspoon, scoop up an amount and spoon it into an ice cube tray.

Enjoy!!