Mushroom, Zucchini & Tomato Pasta Salad

Prep 5 min
Total 20 min
Serves 4

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Ingredients

225 g

Vinaigrette

1/4 cup
store-bought basil pesto
1/4 cup
2% plain yogurt
2 tbsp
1 tbsp
Dijon mustard
1/4 tsp
2
grilled portobello mushrooms, (from Caprese Grilled Portobellos with Zucchini Salad), coarsely chopped
4
slices grilled zucchini, (from Caprese Grilled Portobellos with Zucchini Salad), coarsely chopped

Instructions

1. Cook pasta following package directions. Drain and rinse under cold running water. Drain well.

2. Vinaigrette: Whisk pesto with yogurt, mayo, Dijon and salt in a large bowl. Toss with pasta, mushrooms, zucchini and tomatoes.

Nutrition

Calories 365, Protein 11 g, Carbohydrates 51 g, Fat 13 g, Fibre 4 g, Sodium 422 mg. Excellent source of folate

Kitchen Tip

This is a two-for-one recipe! Use the leftover grilled portobello mushrooms and zucchinis from last night’s Caprese Grilled Portobellos with Zucchini Salad to make tonight’s pasta salad.

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