Herby Pesto Pasta Salad with Chard Recipe
Daily Value: 12%
|Folic Acid (B9)||89µg||22%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I had a blast making this for dinner. I decided I wanted something really herby and gathered what I could find in the yard — plus lots of Swiss chard from our overflowing green garden! In addition to the chard, I picked dill, basil, mint, and rosemary.
The sour cream is optional, but it's a nice addition if you happen to have it lying around, since it makes the dressing a bit more "saucy" in consistency.
- 1 cup whole-wheat penne
- 1 bunch Swiss chard, stemmed and chopped
- 1 tomato, chopped
- 1/4 cup store-bought or homemade pesto
- 2 tablespoons sour cream (optional)
- 1/3 cup chopped mixed herbs, such as rosemary, basil, dill, mint, or oregano
Bring a large pot of water to a boil over high heat. Cook the pasta according to package directions. Place the chard in another large pot with 2 tablespoons water over medium heat and cover with a lid. Steam until just wilted, about 3-5 minutes.
Drain the pasta and combine with the chard, pesto, tomato, and sour cream, if using. Toss in the mixed herbs and serve.
Special Designations: Vegetarian, Healthy
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