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Spinach Pesto Pasta Salad

Yield 24 8-oz. portions

Ingredients

  • 2½ lb. GFS Whole Wheat Rotini Pasta
  • 3 lb. GFS Garbanzo Beans, drained; reserve liquid
  • 3 c. Markon Cauliflower Crumbles
  • (Recipe) Nut-Free Spinach Basil Pesto

    Ingredients

      • 4 lb. Markon Baby Spinach, trimmed
      • 1 lb. Markon Fresh Basil, trimmed
      • 2 c. Primo Gusto Grated Parmesan Cheese
      • 1 Tbsp. Chopped Garlic
      • 1 c. Primo Gusto Extra Virgin Olive Oil

      Preparation

      1. Place spinach and basil in a food processor fitted with a steel blade. Pulse-chop until smooth, or to desired consistency. Place in a stainless-steel mixing bowl.

      2. Add Parmesan cheese, garlic and olive oil. Season to taste with salt and pepper. Mix thoroughly using a rubber spatula to form a uniform paste.

      3. Transfer to a covered storage container. Cover, label, date and refrigerate for future service. 

    2½ c. (Recipe) Nut-Free Spinach Basil Pesto
  • ¾ lb. Markon Matchstick Carrots
  • ¾ lb. Red Peppers, small dice
  • 3 lb. Markon Shredded Lettuce
  • 12 oz. GFS Fine Shred Mexican Cheese Blend

Preparation

1. Cook pasta according to package directions. Drain well.

2. Place pasta in a large stainless-steel mixing bowl. Add garbanzo beans, cauliflower, spinach basil pesto, carrots, red pepper and 1½ c. reserved garbanzo bean liquid. Season to taste with salt and pepper. Mix thoroughly. Transfer to a covered storage container. Cover, label, date and refrigerate for future service.
 
To prepare à la carte:

1. Place 2 oz. of lettuce on a chilled serving plate. Cover with 8 oz. of spinach-pesto pasta salad. Top with ½ oz. of shredded cheese on top of the salad.