Mushroom, Zucchini & Tomato Pasta Salad

2

PREP TIME

5 min

TOTAL TIME

20 min

Serves

4

Mushroom, Zucchini & Tomato Pasta Salad

(Photo: Carmen Cheung)

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