Pesto Pasta Salad
Ingredients
The pasta and veggies
-
12
ounces
spiral pasta
-
2
small
zucchini
-
1
small
yellow squash
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
sea salt
-
¼
cup
toasted pine nuts
-
½
cup
fresh basil leaves
-
¾
cup
pasta water
-
black pepper
to taste
-
red pepper flakes
optional
The pesto
-
½
cup
toasted pine nuts
-
2
tablespoons
fresh lemon juice
-
1
small
garlic clove
-
¼
teaspoon
sea salt
-
black pepper
to taste
-
2
cups
basil leaves
-
½
cup
extra-virgin olive oil
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Make the pesto by pulsing together pine nuts, lemon juice, garlic, salt, and pepper in a food processor, then add basil and pulse again.
- With the processor running, drizzle in olive oil until combined, then add cheese if using.
- Bring a large pot of salted water to a boil and cook the pasta until slightly past al dente, reserving ¾ cup of pasta water before draining.
- Toss the drained pasta with olive oil and spread it on a baking sheet to cool.
- In a large bowl, combine the cooled pasta, zucchini, yellow squash, pesto, reserved pasta water, lemon juice, salt, and pepper, then toss to combine.
- Top with pine nuts, fresh basil, and red pepper flakes if desired, and serve at room temperature.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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