Recipe: Summertime Pasta Salad

Ingredients

½ pound whole grain bow-tie pasta or rotini or penne
1 can black beans (15 ounces), rinsed and drained, or 1 ½ cups cooked black beans
1 pint cherry tomatoes (10 ounces), sliced into thin rounds
1 ear fresh corn, shucked (about ½ cup fresh corn kernels)
½ to ¾ cup crumbled feta or diced avocado

1 cup lightly packed fresh parsley
1 cup lightly packed fresh cilantro or basil
1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
1 medium lemon, juiced
1 medium garlic clove, roughly chopped
½ teaspoon salt
½ cup pepitas (green pumpkin seeds) or slivered almonds
½ cup olive oil
to taste freshly ground black pepper

1. Boil salted water and cook the pasta until al dente, reserving some cooking water before draining.
2. Toast the pepitas in a skillet until golden and set aside.
3. In a food processor, blend the herbs, jalapeño, lemon juice, garlic, and salt, then add the pepitas and drizzle in olive oil until smooth.
4. Toss the cooked pasta with enough pesto to coat, adding a splash of cooking water as needed.
5. Combine the pasta with black beans, cherry tomatoes, corn, and feta or avocado, mixing well.
6. Let the salad marinate for about 30 minutes for the best flavor, or serve immediately.

Servings

4 main or 8 side servings

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

10mg