Vegetable Pasta Salad with Basil Pesto
This vegetable pasta salad with basil pesto is so versatile. You can use whatever vegetables you have on hand, vary the pasta, and even vary the pesto!
Servings 4
Calories 545kcal
Ingredients
- ½ pound dry pasta around the same size as you cut the veggies
- 6 cups vegetables cut into about a 1 inch cube (bite - sized)
- ⅔ cup basil pesto you can add extra virgin olive oil if yours is to thick
- salt and fresh ground black pepper
Instructions
- Heat a large pot of salted water to a boil.
- Add the veggies and boil for about 2-3 minutes. Spoon the out with a slotted spoon and place in a colander. Rinse with cold water to stop them from cooking. Drain well and place in a large bowl.
- Cook pasta per package directions. Drain and place in bowl with veggies. Add pesto. If it seems to dry you can add a little extra virgin olive oil.
- Taste and adjust the seasonings.
Notes
Summer vegetables - zucchini, yellow squash, snap peas, and green beans all work great.
Any kind of pesto works.
Nutrition
Calories: 545kcal | Carbohydrates: 82g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 518mg | Potassium: 705mg | Fiber: 13g | Sugar: 3g | Vitamin A: 14696IU | Vitamin C: 28mg | Calcium: 147mg | Iron: 4mg