Pasta Salad with Red Pepper Pesto
Ingredients
The pesto
-
¾
cup
fresh basil leaves
-
½
cup
freshly grated Parmesan cheese
-
½
cup
pimentos (roasted red peppers), with juice
-
⅓
cup
raw almonds
-
¼
cup
olive oil
-
2
cloves
garlic (crushed or minced)
-
¼
teaspoon
salt
-
to taste
pepper
The salad
-
2¼
cups
whole-wheat orzo pasta (dry, cooked and cooled)
-
2
cups
sliced fresh spinach leaves
-
8
ounces
cherry tomatoes (sliced in half)
Instructions
- Combine the pesto ingredients in a food processor or blender and blend until smooth.
- In a large bowl, toss the pesto with the cooked pasta, spinach, and cherry tomatoes until well combined.
- Serve immediately or refrigerate for up to 5 days.
Nutrition Facts (estimated)
Servings
6
Calories
92
Total fat
9g
Total carbohydrates
3g
Total protein
1g
Sodium
104mg
Cholesterol
0mg
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