Florentine Pasta Salad

Description

Easy pasta salad. Linguine, spinach, and mushroom salad with a sun-dried tomato-pesto dressing, garnished with pine nuts.

• Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
• 4 Servings
• 40 minutes 25 minutes Prep

Ingredients

Sun-dried tomatoe-pesto dressing

• ⅓ cup sun-dried tomatoes, chopped (not packed in oil)
• ⅓ cup water
• ½ garlic clove, chopped
• 1 tablespoon red onions, chopped (¼ small onion)
• ½ (7 ounce) package pesto sauce
• 1 tablespoon lemon juice

Pasta salad

• 2 ounces dry linguine or fettuccine pasta or spaghetti
• ¼ cup fresh mushrooms, sliced (.6 ounces)
• 1 cup fresh spinach, shredded
• 2 tablespoons pine nuts or slivered almonds, toasted

Procedures

1. Place sun dried tomatoes in glass bowl with ⅓ cup water, and microwave uncovered on high for 2 minutes.
2. Set aside until they have absorbed the water and cooled (20 minutes).
3. Cooke pasta according to package directions for al dente pasta (8 – 10minutes); drain.
4. Rinse with cold water, and drain again.
5. In a skillet or wok, over high heat, sauté mushrooms.
6. Blend garlic, onions, cooled tomatoes, and pesto sauce.
7. In a large mixing bowl, combine pesto mixture and lemon juice.
8. Add pasta; toss to coat.
9. Add spinach and mushrooms; mix well.
10. Sprinkle with nuts; serve immediately.