Recipe
Author
Hy-Vee Seasons Magazine
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Description
A light sprinkling of salt on the salad just before eating brings out the tomato juices, which taste delicious with the sweet milky cheese and fragrant basil.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Pesto Dressing | ||
| ½ c. Hy-Vee whole-wheat penne pasta | ||
| ½ c. fresh basil leaves | ||
| 2 clove(s) garlic, peeled | ||
| 1 tbsp. Hy-Vee chopped walnuts | ||
| 2 tbsp. Hy-Vee grated Parmesan cheese | ||
| 2 tbsp. Hy-Vee canola oil | ||
| Salad | ||
| 5 oz. fresh mozzarella cheese, sliced | ||
| 1 c. red cherry tomatoes, halved | ||
| 1 c. yellow cherry tomatoes, quartered | ||
| 1 c. baby spinach leaves | ||
| fresh basil, sliced into thin ribbons | ||
| Hy-Vee salt, to taste | ||
Things To Grab
- Food processor
- 2 glass screw-top jars, such as mason jars
Directions
- Cook pasta according to package directions; rinse and drain; set aside.
- For pesto dressing, in a food processor combine basil, garlic, walnuts and Parmesan cheese. Cover and pulse until combined. Slowly add oil. Cover and process until thoroughly combined.
- Divide pesto between 2 jars. Top with mozzarella slices, red and yellow cherry tomatoes, pasta, spinach and basil ribbons. Cover and chill.
- To serve, empty contents onto a plate, tossing to combine. Season with salt to taste.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 55mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Protein: 19g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 50%
Recipe Source:
Hy-Vee Seasons Health 2016