6 oz (half the box) Clearly Gluten Free Penne 

1/2 cup pesto, fresh or jarred  

2 cups fresh baby spinach, chopped  

1/2 cup fresh mozzarella, cubed 

1/2 cup cherry tomatoes, quartered  

1/4 cup fresh parmesan, grated  


Cook pasta according to package directions. Drain cooked noodles then place them back in the sauce pot. Add spinach and pesto, then wilt spinach over low heat stirring occasionally for 5 minutes. Place noodle mixture into a medium size salad bowl, then stir in fresh mozzarella and quartered cherry tomatoes. Top with parmesan and serve pasta at room temperature.  

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