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Pesto penne pasta salad

  • 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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