pesto pasta salad
Serves 12-13 as a side dish

14 oz./400 g box dried pasta    
¾ cup Pesto Sauce (recipe follows)
1 cup grape tomatoes, halved  
1 cup pitted black or green olives, chopped
1 cup fresh part-skim mozzarella cheese, chopped into bite-sized cubes
½ cup pepperoni or salami slices, cut into triangles
3 tbsp. pine nuts, toasted
salt and pepper, to taste
optional: Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, prepare pesto, and set
aside. Reserve a half cup of the pasta cooking water. Drain pasta. Pour the pesto dressing over
the pasta. Add the remaining ingredients and toss together; season with additional salt and pepper
and add a small amount of the pasta water if necessary. Add grated Parmesan, if desired. Store
in the refrigerator before serving.


pesto sauce

¾ cups packed fresh basil leaves
3 tbsp. pine nuts, toasted
1 clove garlic, peeled
¼ cup grated Parmesan cheese
½ cup extra-virgin olive oil
salt and pepper, to taste

Place the basil, pine nuts, garlic, Parmesan cheese and olive oil in the base of the Chop ’N Prep™
Chef, replace cover, twist to seal and pull cord until fi nely chopped, 4–5 times, to process to a coarse
paste; season with salt and pepper.

mixed-olive tapenade
Makes 3/4 cup

½ tbsp. fresh basil leaves
½ tbsp. fresh thyme leaves
½ tbsp. fl at-leaf parsley
½ tbsp. fresh oregano leaves
¾ cup mixed olives, pitted and rinsed
1 tbsp. capers
1 clove garlic, peeled
1 anchovy fi let
2–3 tbsp. extra-virgin olive oil
I

n base of the Chop ’N Prep™ Chef, combine all ingredients. Replace cover, twist to seal
and pull cord 15–20 times or until well-blended. Remove blade and transfer to a serving
bowl. Serve with French bread or crackers.

lemon artichoke pesto
Makes 1/2 cup

½ cup canned artichoke hearts, drained
3 cloves garlic, peeled
1 tbsp. grated Parmesan cheese
¼ cup fresh basil leaves (about 8 leaves)
½ tbsp. extra-virgin olive oil
½ tbsp. lemon juice
salt and pepper, to taste

Place the fi rst six ingredients into base of the Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord 4–5 times to process until coarsely chopped. Adjust seasoning with
salt and pepper.

italian tuna salad
Serves 2

5 oz./140g can tuna packed in water, drained
¼ cup red onion, roughly chopped
2 tbsp. pickles
1 tbsp. drained capers
1 tbsp. fl at-leaf parsley
3 tbsp. red wine vinaigrette (recipe follows)
salt and pepper, to taste

Place all ingredients in the base of your Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord 4–5 times or until desired consistency is achieved.

red wine vinaigrette
Makes 3/4 cup

¼ cup red wine vinegar
2 tbsp. lemon juice
1 tsp. honey
½ cup extra-virgin olive oil
salt and pepper, to taste

Place all ingredients in Quick Shake® Container, seal and shake well to combine.  Use three tablespoons for tuna salad and use remaining vinaigrette as a salad dressing.  Store in the refrigerator.

herbed goat cheese
Serves 4
Makes 7 or 8 oz./200 or 230 g log

2 tsp. fl at-leaf parsley leaves
2 tsp. chives
1 tsp. fresh thyme leaves
½ tsp. freshly ground pepper
7 or 8 oz./200 or 230 g log goat cheese

Place the parsley, chives and thyme leaves in the base of your Chop ’N Prep™ Chef.  Replace cover, twist to seal and pull cord until fi nely chopped. Pour chopped herbs onto a piece of wax paper and roll the log of cheese into the mixture, coating all sides while retaining the shape of the log. Wrap and refrigerate before serving.

egg salad with dill
Serves 2

1 shallot
1 tbsp. fresh dill
1 tbsp. drained capers
2 hard-boiled eggs, halved
2 tbsp. mayonnaise
salt and pepper, to taste

Place shallot, dill and capers in base of your Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord until fi nely chopped, 4–5 times; add eggs and mayonnaise, cover and pull cord 1–2 times or until desired consistency is achieved. Do not over process.