Pesto Cellentani Salad
The flavors in this pasta are so bold they just might jump out of the bowl. Don't say we didn't warn you.
Servings and Ingredients
|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|
|⅓ 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|
- Prepare pasta according to package directions. Drain and rinse with cold water.
- In the bowl of a food processor fitted with a steel blade, puree pesto, spinach and lemon juice. Add the mayonnaise and puree.
- 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.
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 210mg
- Total Carbohydrates: 18g
- Protein: 4g
Vitamin A 10%
Vitamin C 15%
Hy-Vee weekly ad from the week of May 21, 2014.