Makes 8 side dish servings or 4 entree servings

1 pound Medium past shells or penne rigate
1 tub Store bought pesto (1+1/2 cups, available on the dairy
aisle)
grated zest (just the yellow part of the skin and juice of 1
lemon
2 Scallions, chopped or snipped with kitchen scissors
1/2 pint Grape tomatoes, halve some of them and leave
some whole
1 tub (1 pound) Bocconcini (bite-size pieces of fresh
mozzarella cheese), halved, or 1-pound ball of fresh
mozzarella, diced
1 cup Fresh basil leaves
Salt and freshly ground pepper, to taste

Cook the pasta according to package directions to al dente (with a “bite” to it, or slightly chewy). Drain pasta and run under cold water. This cold shock will stop the cooking process and cool the pasta for the salad. Drain the pasta again when it is cool. Get all the water off with a vigorous shake, or your salad will be wet.

Place pesto into a large bowl. Add lemon juice. Add scallions, tomatoes, and cheese to the bowl, then the pasta. Stir salad up from the bottom and coat it evenly with the pesto. Season with salt and pepper. Tear basil leaves into strips, ad them to the salad, and fold them in.

-meatloaf/mashed potatoes/veggies/gravy
-lasagna/veggies/sauce
-chili/veggies
-any kind of homeade soup
-Tortillini/veggies/sauce
-shrimp/rice/veggies
-mini pizza
-fish/veggies
-burritos, wraps, fajitas, etc.
-couscous/veggies

Hope that helps!