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Mushroom, Zucchini & Tomato Pasta Salad

14

  • Prep Time5 min
  • Total Time20 min
  • Makes4 servings
Mushroom, Zucchini & Tomato Pasta Salad with store-bought pesto, fresh basil, cherry tomatoes, yogurt, mayonnaise, grilled zucchini and Portobello mushrooms on a white platter on a wood table

(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, recipe below), 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 recipe 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.

Get more of our best zucchini recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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