Pesto Pasta Salad

Ingredients

• Basil

  Fresh

  3 cup leaves, whole or 72g

• Parsley

  Raw

  1 cup or 60g

• Garlic

  Raw

  3 cloves, minced or 9g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Pine nuts

  Nuts, dried

  1 cup or 135g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Parmesan cheese

  Shredded

  10 tbsp or 50g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

Directions

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