Garden Pesto Pasta Salad

Name: Garden Pesto Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings.
Cuisine: Asian Recipes, Asian Salad Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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

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.

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