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