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
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VERIFIED BY Taste of Home Test Kitchen
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- 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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MY REVIEW
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
Reviewed Jul. 20, 2017
"We did not like this at all, it was lacking something."
MY REVIEW
Reviewed Jun. 9, 2017
"Made this for a church luncheon and everyone loved it. The pesto adds sooo much flavor"
