Summer Pesto Pasta Salad
Ingredients
The pasta
The salad
-
3
cloves
garlic
-
2
cups
cherry tomatoes
-
1½
cups
corn
-
1
whole
avocado
-
1
cup
pesto
-
1
Tbsp
lemon juice
-
1
tsp
lemon zest
-
pinch
red pepper flakes
-
½
cup
fresh basil
-
to taste
salt and pepper
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain and rinse.
- 2. Mix warm pasta with minced garlic.
- 3. Add cherry tomatoes, corn, and diced avocado to the pasta.
- 4. Pour in the pesto and stir until everything is coated.
- 5. Add lemon juice, lemon zest, red pepper flakes, salt, pepper, and fresh basil, then mix well.
- 6. Serve immediately or refrigerate for up to 6 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
16.7g
Total carbohydrates
54.1g
Total protein
9.7g
Sodium
262.4mg
Cholesterol
0mg
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