Ingredients

The following ingredients have 6 Servings
  • 1 lb Rotini
  • 1 cup of store bought Pesto
  • 2 Zucchinis
  • 1 Yellow Squash
  • 1 cup pearl-sized Mozzarella (or diced Mozzarella)
  • 1 cup Tomatoes (I used both red and yellow)
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Variations:
  • You could also substitute Italian Dressing for the Pesto.
  • Want to boost the amount of protein? Add diced chicken.

Instruction

  • Bring a pot of water to a boil. Add the pasta and cook according to the directions, until al dente. Then drain and set aside.
  • While the pasta cooks, slice the zucchini and squash into half circles 1/8 inch thick. Then heat the olive oil in a skillet. Add the sliced zucchini, squash, salt, and pepper and toss together. Cook until the zucchini and squash are lightly browned, this will take about 6-8 minutes.
  • In a large bowl, combine all ingredients. Make sure that the pasta has cooled enough so that it won't melt the cheese.
  • Divide into containers for lunch and refrigerate. Serve chilled.