Turkey Pastrami and Pesto Salad



1 lb bow-tie pasta, cooked

1-1/2 lbs TURKEY PASTRAMI, cut into 1 x 1-1/2 inch pieces

1 qt broccoli florets, blanched

2/3 c sun-dried tomatoes, oil packed, sliced

1/3 c black olives, pitted and sliced

4 Cloves garlic, peeled

1-1/2 c basil leaves, tightly packed

1/2 c Parmesan cheese, grated

1/2 tsp black pepper

2 tbsp lemon juice

1/2 c balsamic vinegar

1/4 c light olive oil

To Taste salt


In large bowl, combine cooked pasta, turkey pastrami, broccoli, sun-dried tomatoes and olives.

In food processor with metal blade, mince garlic. Add basil leaves, cheese, pepper, lemon juice and vinegar.

Process until blended. Slowly add oil. Process until smooth.

Add dressing to pasta mixture. Toss well.

Cover and chill until time of service.