Sunday, April 26, 2015

Spring Pesto Salad

I'm at it again. My love for creating salads continues, especially ones that I can pack for lunch. I get bored with my food easily and like to change things up. I'll often make a batch of my favorite salads on Sunday to take for lunch throughout the week. In addition to any leftovers we might have on hand, it's a great way for me to avoid that sandwich rut...and painless on my pocket book too!

I had some of my garlic scape pesto in the freezer that I made last summer.  It was the perfect addition to this simple pasta salad. I love how it made for a nice dressing but still so light, not heavy at all. You can certainly use your own favorite homemade pesto or any store bought version. Farmers markets are opening up really soon, you should easily be able to spot garlic scapes there. Try making a batch of this flavorful pesto.

As far as the salad itself goes, feel free to use any of your favorite veggies. I stuck with a simple spinach, tomato and pepper mixture. Whatever you chose, it's bound to be good.

Spring Pesto Salad

8 oz. tri-color pasta
1/4 cup garlic scape pesto (or any pesto)
1/2 cup thinly sliced fresh spinach
1/4 cup diced bell pepper
1/2 cup quartered cherry or grape tomatoes

In a large saucepan, cook pasta according to package directions. Drain, rinse in cold water when done and dump into a medium bowl.

Add remaining ingredients and toss together until salad is well coated in pesto. Cover and store in fridge until ready to serve. Makes enough for 4-6 servings.

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