Pesto Pasta Salad

Ingredients

• Basil

  3 cup leaves, whole or 72g

• Parsley

  raw

  1 cup or 60g

• Garlic

  raw

  3 cloves, minced or 9g

• Lemon juice

  1 tbsp or 15g

• Salt

  table

  3g

• Black pepper

  ground

  1 tsp or 2g

• Pine nuts

  dried

  1 cup or 135g

• Olive oil

  8 tbsp or 108g

• Corn pasta

  dry

  2 cup or 210g

• Tomatoes

  red, raw

  2 cup cherry tomatoes or 298g

• Nutritional yeast

  vegan

  2 tbsp or 15g

• Light Mayonnaise

  Hellmann's

  14 g or 14g

Directions

1. Make pesto: In a food processor purée basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add parmesan and pulse twice. Season with more salt and pepper, if desired.
2. Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
3. In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.