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–+ servings
pesto pasta salad
Erin Antoniak

Summer Pesto Pasta Salad

5 from 68 votes
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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 cups
Course: dinner, gluten-free, lunch, meal-prep
Cuisine: American
Calories: 319
Ingredients Method Nutrition

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
  • 1/4 cup pine nuts
  • 1 tsp Italian seasoning
Pesto Dressing
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts or cashews/almonds
  • 1/2 cup olive oil
  • 2 tsp red or white wine vinegar
  • juice of 1 lemon
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • optional: 1/4 cup shredded parmesan cheese

Method
 

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. 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.
  3. Add your pasta to a large bowl, and add the zucchini, squash, tomatoes, mozzarella balls, pine nuts and Italian seasoning. Set aside.
  4. 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.
  5. Pour dressing over top of pasta and veggies and toss until completely coated.
  6. Top with more pine nuts and parmesan cheese.

Nutrition

Calories: 319kcalCarbohydrates: 29gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 136mgPotassium: 289mgFiber: 2gSugar: 3gVitamin A: 348IUVitamin C: 15mgCalcium: 77mgIron: 1mg

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