Garden Pesto Pasta Salad

Name: Garden Pesto Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Europe, Italian
Ingredients: 3 cups uncooked spiral pasta (about 9 ounces); 1 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

Total Time Prep: 15 min. + chilling

Yield 10 servings

Test Kitchen Approved

This delicious pesto pasta salad makes for one mighty tasty side (or main) dish.

Ingredients

3 cups uncooked spiral pasta (about 9 ounces)
1 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, salt and pepper. 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

3/4 cup: 267 calories, 17g fat (3g saturated fat), 5mg cholesterol, 431mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

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 season's veggies for pesto pasta salad and other cool meals. —Sarah Mathews, Ava, Missouri

Recipe Creator