BASIL PESTO PASTA SALAD
*This is a Donna Hetrick creation which means I had to force myself to sit down and write down exact measurements. As always though - I encourage you to do your own taste testing as well and add more of this...less of that.. to get it just right for your tastebuds.
INGREDIENTS:
1 LB Cooked Pasta-- I used Gluten Free Rotini
1/2 cup diced raw asparagus (the thinner, skinnier stalks work best as they are more tender)
1/2 cup diced Red Pepper
1/2 cup diced spring onion or Vidalia
1/2 cup diced zucchini
1 cup of your favorite Mayo - we use Vegenaise made with Grapeseed Oil
3 tsp. of WT Basil Pesto Blend
Cook your pasta. Dice your vegetables. Add the Basil Pesto Blend to the Mayo. Mix the raw veggies in with the cooled pasta and mix well with the Mayo/Basil Pesto mix.
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