Pesto Pasta Salad Recipe

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.