Spinach Pesto Pasta Salad

Spinach Pesto Pasta Salad


  • 1 box of Barilla Plus Penne Pasta with Flax
  • 9 ounces package of fresh spinach, rinsed and drained
  • 1/4 cup of Extra Virgin olive oil
  • 10 Basil leaves or more to taste
  • 1/4 cup Parmesan Cheese, grated
  • 1 cup of nonfat plain yogurt
  • 4 cloves of garlic- add more if you love garlic
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon of sea salt (omit if you are watching your sodium)
  • 4 cloves of garlic- add more if you love garlic
  • 1 medium zucchini, cut in half lengthwise
  • 1 medium yellow squash, cut in half lengthwise
  • 1 cup of cherry tomatoes


  • Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
  • Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
  • In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
  • In a serving bowl add the cooked pasta, grilled vegetables, and spinach basil pesto and mix well. Serve immediately or cover and refrigerate until ready to serve.

Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup
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