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Fit Foodie Friday: Penne & Pesto Veggie Salad

During these hot summer months, I love to make a big summer salad in the beginning of the week and eat it during the week for dinner with some kind of protein — usually grilled fish or chicken. This salad is simple to put together and versatile, as you can use the veggies you have on hand. It is great for easy lunch prep, as well!

  • 1 lb whole wheat penne
  • 1/2 c prepared or homemade pesto
  • 2 c fresh baby spinach leaves
  • 1 pint cherry tomatoes, halved
  • 14.5 oz can of garbanzo beans, rinsed and drained

Cook the pasta according to the directions, drain and rinse with cold water to stop the cooking process.

Toss together all ingredients gently, adding in the spinach last. You could also add veggies like broccoli, asparagus or green beans. Refrigerate for a few hours before serving. Enjoy!!! Xoxo