Spinach Pesto Pasta Salad

Name: Spinach Pesto Pasta Salad
Yield: 24 8-oz. portions
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Servings

24 8-oz. portions

2½ lb. GFS Whole Wheat Rotini Pasta
3 lb. GFS Garbanzo Beans, drained; reserve liquid
3 c. Markon Cauliflower Crumbles
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

Recipe 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.