Meatless Monday: Spinach Pesto Pasta Salad
By: Leah Rodrigues
Published: June 25, 2012

Enjoy this summer spinach pesto pasta salad for Meatless Monday.  Fresh spinach pesto (made in the food processor) is combined with pasta and grilled veggies for a delicious dish.  You will want to use any pasta that has deep ridges, like penne or fusilli, to help the pesto sauce stick to the noodles.  This recipe calls for zucchini, yellow squash, and cherry tomatoes but you can use whatever vegetables are available to you.  This could include eggplant, mushrooms, and peppers, for example.  An extra sprinkling of Parmesan cheese is the finishing touch to this spinach pesto pasta salad.
 
Spinach Pesto Pasta Salad
 
Ingredients:
 
1 box of Barilla Plus Penne Pasta with Flax
 
Pesto Ingredients:
9 ounces package of fresh spinach, rinsed and drained
1/4 cup of Extra Virgin olive oil
10 Basil leaves or more to taste
1/4 cup Parmesan Cheese, grated
1 cup of nonfat plain yogurt
4 cloves of garlic- add more if you love garlic
3 teaspoons Italian seasoning
1/4 teaspoon of sea salt (omit if you are watching your sodium)
 
Vegetables:
1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut in half lengthwise
1 cup of cherry tomatoes
 
Directions:








   
Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.


   
Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.


   
In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.


   
In a serving bowl add the cooked pasta, grilled vegetables, and spinach basil pesto and mix well. Serve immediately or cover and refrigerate until ready to serve.


   
Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup

Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.


     
Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.


     
In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.


     
In a serving bowl add the cooked pasta, grilled vegetables, and spinach basil pesto and mix well. Serve immediately or cover and refrigerate until ready to serve.


     
Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup

Comments:
Aaron Hill
June 25, 2012

Great recipe!! Love the ingredients!! Would you care to try my Costa Rican tuna salad recipe? http://www.aaronhill.tv/recipes/soups-and-salads/costa-rican-tuna-salad
Thank you and regards!!