Summer Pesto Pasta Salad
Ingredients
The salad
-
12
oz
dried pasta
-
1
small
zucchini
-
1
small
yellow squash
-
1
pint
cherry tomatoes
-
1.5
cups
mozzarella balls
-
¼
cup
pine nuts
-
1
tsp
Italian seasoning
The pesto dressing
-
½
cup
fresh basil
-
¼
cup
pine nuts
-
½
cup
olive oil
-
2
tsp
red or white wine vinegar
-
1
whole
lemon (juice)
-
1
clove
garlic
-
½
tsp
salt
-
¼
tsp
pepper
-
¼
cup
shredded parmesan cheese
Instructions
- Cook the pasta according to package directions, then drain and rinse with cold water.
- Cut the zucchini and yellow squash into bite-sized pieces and sauté them with a little oil, salt, and pepper for about 10 minutes until softened.
- In a large bowl, combine the cooked pasta, sautéed zucchini and squash, cherry tomatoes, mozzarella balls, pine nuts, and Italian seasoning.
- Blend the pesto dressing ingredients until smooth using an immersion blender or food processor.
- Pour the pesto dressing over the pasta and vegetables, then toss until everything is coated.
- Top with additional pine nuts and parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
10 cups
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
You might also like