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Garden Pesto Pasta Salad
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 season's veggies for pesto pasta salad and other cool meals. —Sarah Mathews, Ava, Missouri
Ingredients
- 3 cups uncooked spiral pasta (about 9 ounces)
- 1 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
Directions
- 1. Cook pasta according to package directions; drain. Rinse with cold water and drain well.
- 2. Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended.
- 3. Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts
3/4 cup: 267 calories, 17g fat (3g saturated fat), 5mg cholesterol, 431mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.
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