Updated Aug 28, 2019Chatelaine
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.
NutritionCalories 365, Protein 11 g, Carbohydrates 51 g, Fat 13 g, Fibre 4 g, Sodium 422 mg. Excellent source of folate
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.