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30 Recipes Collection

Salad      

Number21

Pesto Pasta Salad

What you Need

Stock Pot
Colander
Cutting Board and Carving Knife
Bowl and Spoon

12 oz uncooked spiral pasta

8 oz grape tomatoes, halved

8 oz mozzarella pearls

1 cucumber, diced

⅓ cup red onion, diced

¼ cup basil pesto

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

What to do

What to Do

Cook pasta according to package directions, to al dente; drain, rinse and chill.
In a large bowl, combine pasta, tomatoes, mozzarella, cucumber, and red onion.
Add pesto, lemon juice, salt and pepper; toss to combine.

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 232; Total fat 21.2g 33%; Saturated fat 3.5g 18%; Cholesterol 13mg 4%; Sodium 352mg 15%; Carbohydrates 8.6g 3%; Fiber 1g 7%; Sugars 6.2g 12%; Protein 1.7g 3%; Based on DV of 2000 calories per day
Tasty add-in suggestions Avocado, diced; Fresh basil leaves, chopped

Rockin’ it old-school

Basil pesto

Ziploc
Saran
ReynoldsWrap

Rockin’ it old-school

Basil pesto

½

cup

walnuts or toasted pine nuts

2

cups

fresh basil leaves packed

½

cup (~2 oz)

Parmesan cheese shredded

3

cloves

garlic, minced

⅓

cup

extra virgin olive oil

¼

teaspoon

salt

⅛

teaspoon

pepper

1. Put basil leaves, nuts, Parmesan cheese, and garlic in a food processor; blend for ~2 minutes. 2. Add olive oil and mayonnaise; blend ~2 minutes more, until creamy. To toast pine nuts on the stove, add them to a small dry skillet in a single layer ove