Pesto pasta salad

Yield: 8 servings

Measure 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)

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

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