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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 seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
Garden Pesto Pasta Salad
Garden Pesto Pasta Salad Recipe photo by Taste of Home
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66 Garden-Fresh Side Dishes
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  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings

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.
Nutrition 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.
Originally published as Summer Garden Pasta Salad in Taste of Home June/July 2017
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Reviews

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Average Rating:
  • kimspacc
    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.

  • danid
    Jul 20, 2017

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

  • toolbarsco
    Jun 9, 2017

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

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