Parsley Pesto and Strawberry Pasta Salad Bowl
(2017 Pairings) A delicious twist on pesto.
![Parsley Pesto and Strawberry Pasta Salad Bowl](https://res-1.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/from_ucare/03803_master.jpg)
Ingredients
1 lb. dry pasta
½ cup plus 1 tablespoon extra virgin olive oil divided
1 garlic clove minced
⅓ cup pine nuts toasted
¼ cup packed fresh basil leaves
3 cups packed fresh flat leaf parsley leaves
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup grated parmesan cheese
2 yellow squash halved lengthwise and sliced thin
1 cup DOLE Chef-Ready Cuts Sliced Strawberries partially thawed
⅓ cup sliced almonds
![Nutrition Facts](https://res-1.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03803_nutr.jpg)
Directions
- Make pasta according to box directions.
- 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.
- 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.
- 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.