Pesto Cellentani Salad

Recipe

Salad
Pesto Cellentani Salad

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User Rating

3.06 out of 5 stars
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16 ratings

Recipe Data

21
Servings
20min
Prep
20min
Total

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    Description

    The flavors in this pasta are so bold they just might jump out of the bowl. Don't say we didn't warn you.

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    Servings and Ingredients

    Ingredients
    Serves 21
    QuantityIngredientAdd
    1(16 oz) pkg Hy-Vee cellentani pasta
    ½ c.prepared pesto
    5 oz.Hy-Vee frozen chopped spinach, thawed and squeezed dry
    2 tbsp.freshly squeezed lemon juice
    ½ c.Hy-Vee mayonnaise
    ½ c.freshly grated Parmesan cheese
    c.pine nuts
    1 c.chopped red pepper
    1 c.halved yellow cherry tomatoes
    ¾ tsp.kosher salt
    ¾ tsp.freshly ground Hy-Vee black pepper

    Directions

    1. Prepare pasta according to package directions. Drain and rinse with cold water.
    2. In the bowl of a food processor fitted with a steel blade, puree pesto, spinach and lemon juice. Add the mayonnaise and puree.
    3. In a large bowl, combine the pesto mixture and the cooled pasta. Add Parmesan, pine nuts, red pepper, tomatoes, salt and pepper, tossing to combine. Serve immediately or chilled.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 5mg
    • Sodium: 210mg
    • Total Carbohydrates: 18g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 15%
    0%
    Iron 6%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee weekly ad from the week of May 21, 2014.