Pesto Pasta Salad Recipe
  • 1 16 oz bag of bow tie pastaor pasta of your choice
  • ¼cup Follow Your Heart pesto sauce
  • ½cup Follow Your Heart Shredded parmesan
  • 1 medium redorange, or yellow bell pepper, diced
  • 1 large cucumberdiced
  • 1 large zucchinispiralized or diced
  • 1 medium red oniondiced
  • 12ounces cherry tomatoesquartered
  • Juice of one lemon
  • ¼cup Italian dressing
  • 1 15oz can cannellini beansdrained and rinsed
  • 1tbsp dried Italian seasoning
  • 1tbsp garlic powder
  • Salt and pepper to taste
  • Baby greens or lettucefor serving
  1. 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).
  2. In a medium bowl mix Follow Your Heart pesto sauce, lemon juice, Italian dressing, and all the spices until smooth.
  3. In a large mixing bowl combine cooked pasta, sauce, cucumbers, zucchini, bell peppers, and onions until all ingredients are evenly distributed.
  4. Gently fold cannellini beans and Follow Your Heart shredded parmesan into the pasta and vegetable mixture.
  5. Serve at room temperature with a simple salad of baby greens and cherry tomatoes.