Garden Pesto Pasta Salad Recipe

3.5 3 3
Garden Pesto Pasta Salad Recipe
Garden Pesto Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Garden Pesto Pasta Salad Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 serving: 217 calories, 11g fat (2g saturated fat), 3mg cholesterol, 339mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 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
  1. Cook pasta according to package directions; drain. Rinse with cold water and drain well.
  2. Meanwhile, whisk together pesto, vinegar, lemon juice and seasonings. 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. Yield: 10 servings.
Originally published as Garden Pesto Pasta Salad in Taste of Home June/July 2017

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Reviews forGarden Pesto Pasta Salad

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kimspacc User ID: 1340117 271452
Reviewed Aug. 6, 2017

"I enjoyed this dressing; it was easy to make, and the recipe seems versatile so that other vegetables could be added depending on what you have on hand."

MY REVIEW
danid User ID: 5870512 269737
Reviewed Jul. 20, 2017

"We did not like this at all, it was lacking something."

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toolbarsco User ID: 6725667 267811
Reviewed Jun. 9, 2017

"Made this for a church luncheon and everyone loved it. The pesto adds sooo much flavor"

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