Pesto Pasta Salad

Ingredients:
2 cups al dente cooked pasta pieces, eg fusilli, penne, farfelle (‘bow ties’)
1 cup button mushrooms
1 small zucchini
3 small yellow button squash
1/2 cup low-fat semi-dried tomatoes
1 tablespoon fresh Italian flat-leaf parsley, chopped
8–10 fresh basil leaves, shredded
2 tablespoons pesto sauce

Slice mushrooms and zucchini finely. Cut squash into small wedges. Cook vegetables in a non-stick pan until just tender, allow to cool.

In a large bowl mix together pasta, cooked vegetables, fresh herbs and sun-dried tomatoes. Add pesto sauce (store bought or home made) and mix well.

Optional additions:
Include thinly sliced baby eggplant when stir-frying the vegetables
Add Kalamata olives
Add chopped cooked chicken and serve the salad as a main course