Pesto Pasta Salad

Ingredients

• Basil

  Fresh

  3 cup leaves, whole or 72g

• Parsley

  Raw

  1 cup or 60g

• Garlic

  Raw

  3 cloves, minced or 9g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Pine nuts

  Nuts, dried

  1 cup or 135g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Parmesan cheese

  Grated

  10 tbsp or 50g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

Directions

1. Make pesto: In a food processor purée 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.
2. Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
3. 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.

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