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Pesto Pasta Salad
Servings: 6 servings
Author: Jackie
Ingredients
  • 1 pound (bag or box) of bow tie pasta, cooked according to package
  • 2 tablespoons olive oil
  • 2 teaspoons garlic
  • 1 cup of mushrooms
  • 2 cups diced yellow squash
  • 1 cup vegetable broth
  • 2 cups chopped kale
  • 1 to 1 ½ cups pesto|https://theseasidebaker.com/2014/05/05/pesto-rosso-kick/
Instructions
  1. In a large pan, heat oil on medium high
  2. Add the garlic and cook, while stirring, for 2 minutes.
  3. Add the mushrooms and squash and cook until squash is tender about 7 minutes, stirring occasionally.
  4. Add kale and vegetable broth, reduce heat to medium low and cover. Cook for an additional 4 minutes.
  5. Combine cooked pasta, vegetables and pesto and mix together.
  6. Serve warm or cold.