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.
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