Pesto Penne Pasta Salad with Tomatoes, Zucchini & Mozzarella

By • June 14, 2010 0 Comments

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Author Notes: I love past & fresh ingredients - this is a light, delicious & figure friendly past dish! Great for Summer dining.wnavery


Serves 4-6

  • 1/2 cup pesto sauce (made with extra virgin olive oil), any brand
  • 1/4 cup low fat ricotta cheese, softened (at room temp)
  • 1/4 cup rice wine vinegar
  • 2 tablespoons lemon juice
  • 2 cups penne pasta, cooked
  • 1 cup cherry tomatoes, halved & seeded
  • 1/2 red onion, thinly sliced
  • 1 cup zucchini, chopped
  • 1 cup fresh mozzarella, cubed
  • 1/4 cup basil, minced
  • 1/4 cup parsley, minced
  1. In a large salad bowl, add pesto, ricotta, rice wine vinegar & lemon juice; whisk until blended.
  2. Add penne, cherry tomatoes, red onion, zucchini, fresh mozzarella, basil & parsley. Lightly toss until salad is coated with dressing. Serve.
  3. Lightly toss until salad is coated with dressing. Serve.

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