This pasta salad is light, healthy, full of flavor and crunch. The fusilli whole grain pasta gives it a chewy satisfying bite. I love this salad on a warm spring day on the back porch with a tall glass of iced green tea. Perfection!
1 lb. of whole grain fusilli, cooked al dente and drained
1 medium zucchini, sliced and cut in half
1 medium yellow squash, sliced and cut in half
1 cup of freshly shucked peas
2 cups of fresh spinach
1 tub of store bought basil pesto
3/4 to 1 cup of fresh goat cheese
salt & pepper to taste
Cook your pasta. When your pasta is almost finished add your freshly shucked raw peas to the boiling water. Let them cook for 1 minute. Drain your pasta and peas and place them in a large bowl. Add your sliced zucchini and yellow squash, spinach, pesto, and goats cheese. Season with salt and pepper. Mix lightly and serve warm or cold.