Pesto pasta salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh spinach |
| 1 | cup | Fresh basil leaves |
| 3 | cloves | Garlic |
| ½ | cup | Lite soy milk |
| ½ | cup | Non-fat italian dressing |
| ¼ | cup | Parsley; chopped |
| 3 | tablespoons | Onion powder |
| 2 | tablespoons | Soy sauce |
| 4 | cups | Rotelli pasta; cooked OR other shaped pasta |
| 1 | cup | Mushrooms; sliced |
| 1 | cup | Carrots; diced |
| 1 | cup | Cucumbers; diced |
| 1 | cup | Cherry tomatoes; halved |
| ½ | cup | Yellow or green pepper; halved (or both) |
Directions
Trim and wash spinach, place in saucepan with some water clingling to the leaves. Cover and cook over medium heat until wiltered, about 2-3 minutes. Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add spinach and process until smooth.
Place next 6 ingredients in a large bowl. Add blended dressing and toss to mix.
From DEEANNE's recipe files