Pesto Pea Salad

I know this blog is drowning in salad recipes, but I'm hoping they are as useful to others as they are to me. I enjoy creamy potato and pasta salads, but am well aware that they are loaded with mayo, other hidden fats and sugars. This version of a pasta salad supplements some of that mayo with yoghurt, which not only offers more in the way of food value, but reduces the fat content too. Go for 2% greek yoghurt and you'll cut out even more fat (although, I did not do that here!). While pesto is loaded with olive oil, again it is a better alternative to mayo as far as nutritive value. I did the unthinkable and fattened up this bad boy with parmesan and prosciutto. I am ok with this decision. I was a delicious one.

Adapted from: http://soupaddict.com/

Serves 6 

Ingredients

• 350 g of dried pasta
• 1/2 cup basil pesto
• 1/2 cup greek yoghurt
• 2 T mayonnaise
• 1 T lemon juice
• 1/4 t salt
• 1/2 cup fresh or frozen peas (thawed)
• 2 big handfuls of spinach
• 1/4 radishes sliced
• grated parmesan to garnish
• pepper to taste

Method

Prepare the dressing by combining the yoghurt, mayonnaise, lemon juice, salt and pesto and mixing well.  Cook the pasta according to package instructions, drain and set aside. Blanch the spinach in boiling water for approximately one minute. Mix the pasta with half of the salad dressing, adding more to taste as per your preference.  Finally, add the vegetables and toss well. I topped my salad servings with fresh pepper, parmesan and some leftover prosciutto.