Peachy Pasta Salad

1 16oz. package of Cavatappi (or other) Pasta cooked w/o salt
2 tbl. olive oil
1 tbl. olive oil
2 leeks (sliced thin)
1 small 1/2 cup package of pine nuts
2 stalks of green celery
1/4 cup raisins
1 can (15.25 oz) yellow cling peaches
Parmesan cheese (grated)

To make more of a sauce for pasta try adding some non-fat plain Greek yogurt or light mayonnaise. tossing cooked pasta in a little olive oil helps keep it from absorbing liquid from leek sauce.

boil pasta and rinse with sold water, set aside to cool.
add 2 tb;. olive olive oil, chopped garlic and leeks to small fry pan and cook low heat until tender, add 1 cup water and pine nuts, raisins and celery. slow cook until softened then turn off heat. Drain peaches, save juice in a bowl. chop peaches into smaller bites and add to the cooling leek mixture. stir in 1/2 the juice from can slowly. toss 1 tbl. olive oil with cooked pasta to help keep liquid from absorbing, then pour over cooled leek mixture over pasta. At this point you can salt to taste, and if it seems too dry add more of the juice. (You may also add 1 tablespoon of mayonnaise, but those calories are not in recipe). Cool in refrigerator until needed.

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MARILYN432.