Summer Pesto Pasta Salad
A perfect mixture of healthy, refreshing ingredients, this Summer Pesto Pasta Salad is a must-try for a meal or quick bite after visiting the beach or spending time in the sun!
Servings 10 cups
Calories 319kcal
Ingredients
- 12 oz dried pasta I used brown rice fusilli
- 1 small zucchini
- 1 small yellow squash
- 1 pint cherry tomatoes cut in half
- 1.5 cups mozzarella balls cut in half
- ¼ cup pine nuts
- 1 teaspoon Italian seasoning
Pesto Dressing
- ½ cup fresh basil
- ¼ cup pine nuts or cashews/almonds
- ½ cup olive oil
- 2 teaspoon red or white wine vinegar
- juice of 1 lemon
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- optional: ¼ cup shredded parmesan cheese
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Cut zucchini and yellow squash into bite size pieces and then saute on stove top with a little oil, salt, and pepper for about 10 minutes, or until softened.
- Add your pasta to a large bowl, and add the zucchini, squash, tomatoes, mozzarella balls, pine nuts and Italian seasoning. Set aside.
- Using an immersion blender, regular blender, or food processor, combine all of your pesto ingredients and blend until completely smooth. I use an immersion blender.
- Pour dressing over top of pasta and veggies and toss until completely coated.
- Top with more pine nuts and parmesan cheese.
Nutrition
Calories: 319kcal | Carbohydrates: 29g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 136mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 1mg