Pesto Pasta Salad with Parmesan and Peas
This is a delicious, easy dish to make for all those summer BBQs you plan on attending! The original recipe was quite high in calories, fat, and sodium, and I was able to significantly lighten it up without sacrificing the taste!
Gather
Step by step
- Cook the fusilli and bow tie pasta separately (different cooking times) in a large pot of boiling salted water for 10 to 12 minutes, until pasta is cooked to your liking.
- Drain and toss into a bowl with olive oil.
- Cool, tossing every once in awhile to prevent noodles from sticking together.
- In food processor or blender, puree the pesto, spinach, and lemon juice.
- Add the mayo and yogurt, puree.
- Add the pesto mixture to the cooled pasta and add the Parmesan, peas, pine nuts, salt, and pepper.
- Mix well, season to taste, and serve at room temperature. (Also tastes great right out of the fridge!)
Nutrition
Calories 299.4 Total Fat 16.9 g Saturated Fat 2.6 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 2.2 g Cholesterol 9.4 mg Sodium 406.9 mg Potassium 140.0 mg Total Carbohydrate 24.9 g Dietary Fiber 5.5 g Sugars 2.5 g Protein 11.4 g Vitamin A 39.3 % Vitamin B-12 1.9 % Vitamin B-6 3.1 % Vitamin C 11.0 % Vitamin D 0.0 % Vitamin E 2.9 % Calcium 16.1 % Copper 5.2 % Folate 7.8 % Iron 16.9 % Magnesium 7.6 % Manganese 29.3 % Niacin 7.8 % Pantothenic Acid 1.4 % Phosphorus 9.0 % Riboflavin 7.7 % Selenium 2.0 % Thiamin 5.5 % Zinc 4.1 %
Adapted from Mel’s Kitchen Cafe.
Category: Salads, Side Dishes
