Pesto Pasta Salad
Ingredients
The pasta salad
-
1
pound
whole grain pasta (fusilli, rotini, penne or farfalle)
-
1
pint
cherry tomatoes, halved or quartered
-
3
handfuls
baby arugula or spinach
-
½
cup
crumbled feta cheese (optional)
-
½
cup
thinly sliced Kalamata olives (optional)
-
1
can (15 ounces)
chickpeas, rinsed and drained (optional)
-
to taste
freshly ground black pepper
The pesto
-
½
cup
pepitas (hulled pumpkin seeds)
-
½
cup
packed fresh basil
-
½
cup
packed fresh flat-leaf parsley
-
¼
cup
lemon juice (about 2 lemons)
-
1
clove
garlic, roughly chopped
-
½
teaspoon
fine salt
-
⅓
cup
extra-virgin olive oil
Instructions
- Boil salted water and cook the pasta until al dente, reserving ½ cup of pasta cooking water before draining.
- Rinse the pasta under cool water and transfer it to a large serving bowl.
- Toast pepitas in a skillet over medium heat until fragrant, then set half aside for garnish.
- In a food processor, combine the remaining pepitas, basil, parsley, lemon juice, garlic, and salt, then process while drizzling in olive oil until smooth.
- Pour the pesto over the pasta and toss to coat, adding reserved pasta water as needed.
- Add cherry tomatoes, arugula, remaining pepitas, and any optional ingredients like cheese or chickpeas, then toss again.
- Season with pepper and adjust flavors with salt or lemon juice as needed.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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