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Mushroom, Zucchini & Tomato Pasta Salad

10

  • Prep Time5 mins
  • Total Time20 mins
  • Makes4 servings
Mushroom, Zucchini & Tomato Pasta Salad

(Photo: Carmen Cheung)

Chatelaine Triple Tested

Leftover grilled portobello mushrooms and zucchinis from last night's Caprese Grilled Portobellos with Zucchini Salad are used in this pasta salad.

Ingredients

  • 225 g penne

Vinaigrette

  • 1/4 cup store-bought basil pesto

  • 1/4 cup 2% plain yogurt

  • 2 tbsp mayonnaise

  • 1 tbsp Dijon mustard

  • 1/4 tsp salt

  • 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

  • 1 cup grape tomatoes

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.


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.


Nutrition (per serving)

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

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