Everything But the Kitchen Sink Pasta Salad
Ingredients
The pasta
The sauces
-
¾
cup
chunky basil pesto
-
2
tablespoons
sun-dried tomato pesto
-
1
each
juice of 1 lemon
The vegetables and fruits
-
½
cup
kalamata and/or green olives
-
2
each
red bell peppers, sliced
-
2
ears
grilled corn, kernels removed
-
1
cup
ripe peach or nectarine, diced
-
1
cup
heirloom or regular cherry tomatoes, halved
The cheese
-
8-12
ounces
cheddar cheese, cubed
-
6-8
ounces
mozzarella, cubed or in balls
The toppings
-
½
cup
toasted sunflower seeds
-
1
cup
fresh sprouts
-
to taste
smoked salt, pepper, and crushed red pepper
-
to drizzle
tablespoons
olive oil
Instructions
- 1. Boil salted water in a large pot and cook the pasta until al dente, then drain.
- 2. In a large serving bowl, combine the basil pesto, sun-dried tomato pesto, lemon juice, olives, red peppers, corn, peach or nectarine, cheddar cheese, mozzarella cheese, and a pinch of smoked salt, pepper, and crushed red pepper.
- 3. Add the hot pasta and drizzle with olive oil, then toss everything well to combine.
- 4. Top with toasted sunflower seeds and fresh sprouts.
- 5. Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
527
Total fat
25g
Total carbohydrates
60g
Total protein
20g
Sodium
300mg
Cholesterol
50mg
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