Recipes, Styling, & Photography by Yossi & Malky Levine Production & Design
CREAMY PESTO PASTA SALAD Bringing recipes to the community to simplify meal planning for your family. -Mehadrin Dairy All products are proudly made in the USA.
Pasta Salad: 12 oz tri color pasta 1 cucumber, cut to small matchsticks 1 red pepper, sliced 1 small purple onion, sliced Handful of cherry tomatoes, halved ½ cup Mehadrin feta cheese Mehadrin garlic Cheesalach for topping Creamy Pesto: 1 cup Mehadrin co age cheese ¼ cup pesto (store-bought or homemade) 2 tbsp milk 1 frozen garlic cube 1 tsp honey Pinch of Salt Dash of black pepper
1. Cook the pasta according to the package instructions 2. Drain and rinse under cold water and set aside. 3. Blend all creamy pesto ingredients until smooth. If desired, add milk, 1 tablespoon at a time for a thinner consistency. 4. In a large bowl, toss the pasta and veggies with the pesto sauce until evenly coated. 5. Top with crumbled feta cheese and garlic cheesalach. 6. Cover and refrigerate the pasta salad for 30 minutes to let the flavors meld. 7. Stir before serving and add salt if necessary.