- 1 cup pesto penne pasta salad
- 1 cup mixed greens with 2 Tbs. reduced-fat dressing
- 1 medium pear
- 1 cup skim or 1% milk
Pesto Penne Pasta Salad
- 8 ounces whole grain penne pasta
- 1 bunch fresh basil
- 2 tablespoons grated Romano cheese
- ½ cup extra-virgin olive oil
- 2 tablespoons pine nuts
- ½ cup sun-dried tomatoes in olive oil and herbs, drained and chopped
- 2 tablespoons lemon juice
- Salt and freshly ground pepper
- Fresh basil leaves for garnish
Cook the pasta according to the package directions. While it cooks, combine the basil, cheese, olive oil and pine nuts in a food processor or blender to make the pesto.
Drain the pasta, rinse with cold water, and transfer it to a bowl. Add the sun dried tomatoes, pesto, and lemon juice. Toss and season with salt and pepper. Toss again and chill overnight. Garnish with fresh basil leaves.
Makes 6 servings
Recipe courtesy of Mooney Farms Premium Sun Dried Tomatoes
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