Florentine Pasta Salad

Easy pasta salad. Linguine, spinach, and mushroom salad with a sun dried tomato-pesto dressing, garnished with pine nuts.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Sun dried tomato-pesto dressing

• 1⁄3 cup sun-dried tomato, chopped (Not packed in oil)
• 1⁄3 cup water
• 1⁄2 garlic clove, chopped
• 1  tablespoon red onion, chopped (1/4 small onion)
• 0.5 (7 ounce) package pesto sauce
• 1  tablespoon lemon juice

• Pasta Salad

• 2  ounces dry linguine or 2  ounces fettuccine pasta or 2  ounces spaghetti
• 1⁄4 cup fresh mushrooms, sliced (.6 ounces)
• 1  cup fresh spinach, shredded
• 2  tablespoons pine nuts or 2  tablespoons  slivered almonds, toasted

Directions

1. Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes.
2. Set aside until they have absorbed the water and cooled (20 minutes).
3. Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain.
4. Rinse with cold water, and drain again.
5. In a skillet or wok, over high heat, sauté mushrooms.
6. Blend garlic, onions, cooled tomatoes, and pesto sauce.
7. In a large mixing bowl, combine pesto mixture and lemon juice.
8. Add pasta; toss to coat.
9. Add spinach and mushrooms; mix well.
10. Sprinkle with nuts; serve immediately.