| | Directions | | Bring water to boil and cook pasta as directed on package. Drain pasta and toss with olive oil. Cool to room temperature, about 30 minutes. Combine baby spinach, pepper, lemon juice, cheese, pesto, mayonnaise, tomatoes and green pepper. When pasta is cool, toss with pesto mixture until evenly coated. Serves 10 to 12. |
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| Ingredients | | - |  | 1 pound pasta |
| - | | 1 tablespoon olive oil |
| - | | 1 cup baby spinach, packed |
| - | | 1/2 teaspoon black pepper |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/4 cup Parmesan Cheese |
| - | | 1 cup Pesto |
| - | | 6 tablespoons mayonnaise |
| - | | 1 pint cherry tomatoes, quartered |
| - | | 1 green pepper, chopped |
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