Pesto Pasta Salad
When is pasta salad not a good idea!?! This has been an amazing summer for BBQ’s so I’ve been loving lightening up traditional BBQ accompaniments using Ontario’s farm fresh produce. Seriously. I LOVE this time of year 🙂
Serves 8
½ Cup fat free sour cream
¼ Cup light mayonnaise
¼ Cup low fat (1%) buttermilk
¼ Cup Pesto Sauce
3 Roma (plum) tomatoes, chopped
1 Cup of frozen peas
4 Green onions (scallions), sliced
Salt, to taste (I added a ½ tsp)
Pepper, to taste (I added a ¼ tsp)
1 375 g box of whole wheat Rotini, cooked according to package directions and then cooled by running it under cold water.
Combine the sour cream, mayo, buttermilk, pesto, tomatoes, peas and green onions together in a large bowl; mix well and season with the salt and pepper.
Shake off the excess water off the rotini and add it to the bowl, again mix well.
Let the pasta salad chill for one hour before serving.
Taste and adjust seasoning.
Notes:
- Use any small pasta of your choosing.
- As always, you can use Greek yogurt (or any yogurt) in place of the sour cream.
- This will keep up to 3 days covered in the fridge.
- I was going to add crunchy green peppers but wasn’t sure how it would mesh with the pesto, if you, let me know how it was!
