My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
Recommended: 37 Light Pasta Recipes with Big Flavor
VERIFIED BY Taste of Home Test Kitchen
- 3 cups uncooked spiral pasta (about 9 ounces)
- 1/2 cup prepared pesto
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 1 medium zucchini, halved and sliced
- 1 medium sweet red pepper, chopped
- 1 medium tomato, seeded and chopped
- 1 small red onion, halved and thinly sliced
- 1/2 cup grated Parmesan cheese
- Cook pasta according to package directions; drain. Rinse with cold water and drain well.
- Meanwhile, whisk together pesto, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
- Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese. Yield: 10 servings.
Originally published as Garden Pesto Pasta Salad in Taste of Home June/July 2017
Reviews forGarden Pesto Pasta Salad
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Reviewed Jun. 9, 2017
"Made this for a church luncheon and everyone loved it. The pesto adds sooo much flavor"