Mushroom, Zucchini & Tomato Pasta Salad
16
- Prep Time5 min
- Total Time20 min
- Makes4 servings
(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.
Pasta
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
Cook pasta following package directions. Drain and rinse under cold running water. Drain well.
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.
Get more two-for-one dinner recipes.
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