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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings


  • 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.
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.

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Average Rating:
  • Gail
    May 25, 2020

    I, too, found this salad missing something. It was rather bland. I threw some creamy caesar dressing on the leftovers and they were yummy.

  • 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