Veggie Packed Pasta Salad

By: Jessica Ivaska | July 05 2010
Posted in Recipes - Seattle Recipes

Ingredients

2 green onions, sliced
2 medium tomatoes, diced
1 small summer squash, halved and sliced
1 medium zucchini, halved and sliced
1 cup chicken, cooked and shredded
8 ounces dry pasta
1 cup of homemade spinach pesto (recipe follows)
1/4 cup freshly grated Parmesan cheese

Directions

1. Boil water and add your favorite pasta, prepare according to directions. A shaped and textured pasta such as fusilli, penne rigate, or rigatoni works best.

2. Meanwhile, in a large bowl, mix green onions, tomatoes, summer squash, zucchini and chicken together.

3. Drain pasta, add to the vegetables and chicken.

4. Add spinach pesto to the mixture and toss until coated.

5. Chill until ready to serve, top with freshly grated Parmesan before serving.

Spinach Pesto

This recipe makes about 2 cups of pesto.The remainder is delicious on chicken, fish, or hot pasta. It also freezes well.

Ingredients

4 cups fresh spinach, washed and packed
3 tablespoons of cream or half and half
1/4 cup extra virgin olive oil
3 tablespoons walnuts, chopped
1 1/2 tablespoons lemon juice
1/4 freshly grated Parmesan cheese
2 cloves of garlic
1/2 teaspoon salt
a few grinds of black pepper

Directions

1. Combine all ingredients in a blender or food processor.

2. Blend until ingredients are fully combined.

3. Serve on pasta salad or use as desired.