• 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