This is super yummy and a nice change to the usual pasta salads I've had in the past... I paired it up with some grilled herb & garlic chicken and a little sweet potato... Easy weeknight dinner! INGREDIENTS
1/2 Cup Basil Pesto 1/3 Cup Sun Dried Tomatoes, in a jar, julienne style 1 Lb Fresh Asparagus, Trimmed 1 Tbsp Olive Oil 1/2 Cup Fresh Mozzarella Pearls/Cubes 8 oz Shell Pasta Salt & Pepper to taste DIRECTIONS Place asparagus on a foil lined baking sheet and top with olive oil, salt & pepper and bake in oven for approximately 10 minutes, or until tender but still slightly crisp. Let cool a little then cut into 1 inch pieces. Cook pasta as per directions on packaging. Drain well. Combine all ingredients well and serve!
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