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Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 1200 s
Cook time: 900 s
Total time: 2100 s
Yield: 6
Ingredients: 12 ounces Pasta whole-wheat cooked; 200 grams Squash summer zucchini includes skin raw; 1 tablespoon Lemon juice raw; 1 teaspoon Salt table; 1 teaspoon Spices pepper black; 1/4 cup Nuts pine nuts dried; 1/2 cup Basil fresh; 1/2 teaspoon Spices pepper red or cayenne; 1/2 cup Nuts walnuts english; 2 tablespoons Lemon juice raw; 1 Unit Garlic raw; 1/4 teaspoon Salt table; 1 teaspoon Spices pepper black; 2 cups Basil fresh; 1/2 cup Oil olive salad or cooking; 1/4 cup Cheese parmesan grated

35'

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A refreshing pasta salad featuring spiral pasta, zucchini, yellow squash, and a homemade pesto sauce, topped with pine nuts and fresh basil.

Not included in this recipe

Soy

Peanuts

Fish

Egg

Crustaceans

Lunch

Soy-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Pasta, whole-wheat, cooked

12 ounces Pasta, whole-wheat, cooked

Squash, summer, zucchini, includes skin, raw

200 grams Squash, summer, zucchini, includes skin, raw

Lemon juice, raw

1 tablespoon Lemon juice, raw

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Nuts, pine nuts, dried

1/4 cup Nuts, pine nuts, dried

Basil, fresh

1/2 cup Basil, fresh

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Nuts, walnuts, english

1/2 cup Nuts, walnuts, english

Lemon juice, raw

2 tablespoons Lemon juice, raw

Garlic, raw

1 Unit Garlic, raw

Salt, table

1/4 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Basil, fresh

2 cups Basil, fresh

Oil, olive, salad or cooking

1/2 cup Oil, olive, salad or cooking

Cheese, parmesan, grated

1/4 cup Cheese, parmesan, grated

Pesto Pasta Salad

Nutri value

Go to instructions

Instructions

3 Steps

35'

Total

20'

Preparation

15'

Cooking

Waiting

Step by step

1 of 3

10'

Make the Pesto

In a food processor, combine the walnuts, lemon juice, garlic, salt, and several grinds of pepper and pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until combined. Add the cheese, if using, and briefly pulse to combine. Set aside.

Check

2 of 3

15'

Cook and Cool Pasta

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop up ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.

Check

3 of 3

10'

Combine Ingredients

In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature.

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