Pesto Pasta Salad Recipe
Ingredients
- 1 16 oz bag of bow tie pasta or pasta of your choice
- ¼ cup Follow Your Heart pesto sauce
- ½ cup Follow Your Heart Shredded parmesan
- 1 medium red orange, or yellow bell pepper, diced
- 1 large cucumber diced
- 1 large zucchini spiralized or diced
- 1 medium red onion diced
- 12 ounces cherry tomatoes quartered
- Juice of one lemon
- ¼ cup Italian dressing
- 1 15 oz can cannellini beans drained and rinsed
- 1 tbsp dried Italian seasoning
- 1 tbsp garlic powder
- Salt and pepper to taste
- Baby greens or lettuce for serving
Instructions
- Cook the pasta: Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
- In a medium bowl mix Follow Your Heart pesto sauce, lemon juice, Italian dressing, and all the spices until smooth.
- In a large mixing bowl combine cooked pasta, sauce, cucumbers, zucchini, bell peppers, and onions until all ingredients are evenly distributed.
- Gently fold cannellini beans and Follow Your Heart shredded parmesan into the pasta and vegetable mixture.
- Serve at room temperature with a simple salad of baby greens and cherry tomatoes.
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