Southwest Pasta Salad
Basil, prosciutto, and pine nuts pack plenty of flavor into this cool spinach and pasta salad.
Ingredients
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4 ounces dried multigrain penne pasta (1-1/4 cups)
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1/2 cup thin bite-size strips jicama
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1/2 cup thin bite-size strips zucchini
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1/2 cup chopped green or red sweet pepper
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1/4 cup frozen whole kernel corn, thawed and drained
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1/4 cup sliced radishes
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Creamy Spinach Pesto
Directions
1.
Cook pasta according to package directions. Drain pasta and rinse with cold water; drain again. Transfer to a large bowl. Add jicama, zucchini, sweet pepper, corn, and radishes. Add Creamy Spinach Pesto; toss gently to coat.
2.
Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.
Creamy Spinach Pesto
In a blender or food processor, combine 1-1/4 cups lightly packed fresh spinach, 1/2 cup lightly packed fresh cilantro, 2 tablespoons toasted sliced almonds, 2 tablespoons water, 1 tablespoon canola oil or olive oil, 1/2 teaspoon salt, 1/8 to 1/4 teaspoon crushed red pepper, and 1/8 teaspoon ground black pepper. Cover and blend or process until smooth. Add 1/4 cup light dairy sour cream. Cover and blend or process just until combined. Makes 3/4 cup.
Nutrition information
Calories 130, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 3 mg, Sodium 219 mg, Carbohydrate 18 g, Total Sugar 1 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 4%, Iron 8%. Exchanges: Vegetable .5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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