Pesto Pasta Salad

Cost per serving: $2.23

Yield: 8 Servings

Ingredients

• Pesto:
• 3  cups  packed fresh basil
• 1  cup  packed fresh parsley
• 3  garlic cloves, chopped
• 1  tablespoon  lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/3  cup  pine nuts, toasted
• 1/2  cup  olive oil
• 1/2  cup  grated Parmesan
• 
  Salad:
• 1  pound  gemelli or other short pasta
• 1  cup  plain 2 percent Greek yogurt
• 2  pints cherry or grape tomatoes, halved

Preparation

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.

Nutritional Information

Calories:

464

Fat:

24g (sat 5g)

Protein:

15g

Carbohydrate:

49g

Fiber:

7g

Cholesterol:

10mg

Sodium:

414mg