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

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
4 hrs 25 mins
Servings:
6
Yield:
4 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 4mg; saturated fat 2g; carbohydrates 32g; mono fat 3g; poly fat 4g; trans fatty acid 0g; insoluble fiber 2g; sugars 2g; protein 7g; vitamin a 921.3IU; vitamin c 6.4mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.1mg; folate 113.9mcg; vitamin b12 0mcg; sodium 253mg; potassium 172mg; calcium 47mg; iron 1.9mg.
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