Fresh basil in the dressing lends a hint of pesto-inspired sophistication to this mayo-rich pasta salad.

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Ingredients

Directions

  • Cook pasta according to package directions. Drain pasta, rinse with cold water, and drain again. Set aside.

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  • Meanwhile, in a small food processor, combine spinach, basil, garlic, cheese, salt and pepper. Add oil and the water; cover and process until nearly smooth and mixture forms a paste. (Scrape sides of container frequently.) Combine the mayonnaise with the spinach paste. Add to pasta and toss until well coated. Chill, covered, for at least 4 hours or up to 24 hours. Before serving, top salad with cherry tomatoes and toasted pine nuts.

Nutrition Facts

242 calories; 10 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 4 mg cholesterol; 253 mg sodium. 172 mg potassium; 32 g carbohydrates; 2 g fiber; 2 g sugar; 7 g protein; 0 g trans fatty acid; 921 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 114 mcg folate; 0 mcg vitamin b12; 47 mg calcium; 2 mg iron;

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