Parsley Pesto and Strawberry Pasta Salad Bowl

Photo of Parsley Pesto and Strawberry Pasta Salad Bowl Photo of Parsley Pesto and Strawberry Pasta Salad Bowl

About

A delicious twist on pesto.

PREP TIME
25 minutes
TOTAL TIME
25 minutes
CALORIES PER SERVING
890
SERVINGS
4
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Nutrition Facts

Ingredients

12 Total Ingredients

1 lb. dry pasta
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
1 garlic clove, minced
1/3 cup pine nuts, toasted
1/4 cup packed fresh basil leaves
3 cups packed fresh flat leaf parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup grated parmesan cheese
2 yellow squash, halved lengthwise and sliced thin
1 cup DOLE® Chef-Ready Cuts Sliced Strawberries, partially thawed
1/3 cup sliced almonds

Steps

  1. Boil water and add pinch of salt to make pasta according to box directions.
  2. Add 1/4 cup olive oil, garlic, pine nuts, basil and parsley to a blender or food processor. Pulse until a paste begins to form. Season with salt and pepper, add cheese.  While continuing to process on low, stream in remaining oil until desired consistency is achieved.
  3. Heat a tablespoon of olive oil in a small skillet over medium heat. Sautee squash until tender and just beginning to turn translucent. Season with salt and pepper and set aside.
  4. Drain pasta thoroughly and toss with pesto, strawberries, zucchini and sliced almonds. Serve immediately, or store in a sealed container in a refrigerator for up to 3 days. 

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