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To make the salad, cook the pasta according to packet instructions.
Mix the cooked pasta with about half a cup each of pesto and aioli (about 2 litres of pasta).
Stir through with other ingredients to achieve the desired consistency.
Combine the aioli ingredients in a food processor, then slowly drizzle in 750ml canola oil until emulsified.
Combine the pesto ingredients in a food processor with enough oil to reach the desired consistency (quantities variable).