Pesto Pasta Salad
Ingredients
The pasta and vegetables
-
8
oz
Rotini pasta
-
1
shallot
(55 grams; 1/2 cup chopped)
-
1
clove
garlic
-
1
cup
fresh basil leaves
-
1
pint
cherry tomatoes
-
1
red bell pepper
chopped
-
½
cup
chopped red onion
-
2
cups
fresh arugula
-
1
can
chickpeas
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
red wine vinegar
-
¼
teaspoon
red pepper flakes
-
2
teaspoons
salt
Instructions
- 1. Boil salted water and cook the pasta according to package directions.
- 2. Prepare the dressing by blending shallot, garlic, basil, red pepper flakes, olive oil, vinegar, and salt until smooth.
- 3. While the pasta cooks, chop the vegetables and add them to a bowl.
- 4. Once the pasta is done, drain and rinse it to cool, then add it to the bowl with the vegetables and chickpeas.
- 5. Pour the dressing over the pasta and vegetables, and toss well to coat.
- 6. Allow the salad to marinate for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
253
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
792mg
Cholesterol
0mg
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