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Superman of a Pasta

June 22, 2010

I’m suffering from a wee bit of writer’s block today but wanted to provide you with this wonderfully delightful recipe below. To stimulate my creativity, I perused a la Internet for inspiration and what did I find but a story about a man who was mauled by a bear, struck by lightning and survived. A-mazing. Charlotte Observer, you never cease to surprise us. First, a Big Foot sighting and now this! That’s what I call breaking news. The anticipation for a UFO spotting is eating at me like Paula Deen and mayonnaise.  

Speaking of mayonnaise, let’s talk about how Greek yogurt can be a substitute for all things creamy, calories removed. Plus, it’s got that probiotic factor that helps with the ol’ digestion. Indians use a lot of Greek-like yogurt in their dishes strictly for that purpose. Yogurt and white rice is the ultimate cure-all for what I glamorously refer to as the “Indian detox diet.”

But we’re not going to detox today, we’re going to indulge. This Pesto Pasta Salad is like Superman. It’s a cold, Clark Kent of a salad during the day. But at night, with a dollop of cheese here and a little microwave action there, it’s a bird, it’s a plane. It’s Superman! … By way of pasta, pesto, tomatoes and cheese.  

Pesto Pasta Salad

No adaptation this time around. I followed the directions which you can find here:


  • 3 cups packed fresh basil
  • 1 cup packed fresh parsley
  • 3 garlic cloves, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup pine nuts, toasted
  • ½ cup olive oil
  • ½ cup grated Parmesan


  • 1 pound rotini or other short pasta
  • 1 cup  plain 2 percent Greek yogurt
  • 1 pint cherry or grape tomatoes, halved

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

Combine pesto and Greek yogurt and stir until well blended.

Add to cold pasta and toss to coat with dressing.

Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.

6 Comments leave one →
  1. ruthie permalink
    June 22, 2010 9:48 pm

    paula dean would love this – 464 calories and 24 grams of fat!

    I think you could eliminate the pine nuts and olive oil to save on a boatload of cals/fat. and 0% fat greek yogurt is just as good as full fat. it already has a nice rich, thick consistency.

    have you tried asparagas pesto? yummmm.

    • ehagood permalink*
      June 28, 2010 5:17 pm

      Pine nuts aren’t bad for you. They are nature’s source of pinoleic acid, which stimulates hormones and helps diminish your appetite. Neither is olive oil. It has monounsaturated fat which is what you find in nuts and avocados. It’s the type of fat that is good fat.

  2. Lynn permalink
    June 23, 2010 12:29 am

    YOu must have had second thoughs about eating that many calories…such a small helping. Kidding, it really looks good, I’ll have to try it sometime.

  3. June 23, 2010 1:20 pm

    I can’t wait to try this recipe! Sounds Fantabulous!


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