Niçoise Salad

Ingredients:

For the Pesto Vinaigrette

• ¼ cup Barilla® Rustic Basil Pesto
• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar

For the Salad

•  1 bunch asparagus, trimmed wooded stem and semi boiled
• 1 cup green beans, trimmed and boiled
• ½ cup baby potatoes, halved and boiled
• 1 medium carrot, sliced ¼ cup green peas
• 7-8 cherry tomatoes, halved
• 5-6 radishes, chopped
• 1 avocado, sliced
• ½ cup Niçoise olives, pitted or Kalamata green olives
• Salt and black pepper to taste