Picnic-perfect pasta salads in 30 minutes or less
© Oh My Veggies
Lemon parsley pesto pasta salad
Bow-tie pasta tossed with yellow squash, pine nuts, sun-dried tomatoes and Parmesan cheese finds a delicious flavor boost in homemade parsley pesto. This refreshing pasta salad is perfect for vegetarians or if you plan on bringing cold cuts and cured meats to the picnic.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!