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Pesto Pasta Salad


  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 6 1x

Description

A light and simple summer pasta salad with tangy, fresh pesto and garden vegetables.


Ingredients

Scale

Salad

  • 2 cups uncooked fusilli pasta, gluten free if possible
  • 1 zucchini, chopped into half moons
  • 1 red bell pepper, diced
  • 1/2 cup chickpeas, (canned, drained, and rinsed)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon olive oil

Pesto

  • 2 cups of fresh basil
  • ¼ cup of raw cashews
  • 1/2 of an avocado
  • 2-3 garlic cloves
  • 1/4 cup quality olive oil
  • 2 tablespoons lemon juice
  • ⅓ teaspoon sea salt
  • ½ teaspoon black pepper

Optional

  • fresh basil for garnish

Instructions

  1. Boil pasta, drain, and place in a large bowl to cool. Mix with 1 tablespoons of olive oil to keep the pasta from sticking together.
  2. Once it reaches room temperature, add zucchini, red pepper, chickpeas, and seasonings. Mix to combine.
  3. Add pesto (instructions below) and mix again to combine.

Pesto

  1. In a food processor, add garlic cloves, 2 tablespoons of olive oil, salt, pepper, and cashews. Process until smooth.
  2. Add basil, remaining 2 tablespoons of olive oil, and avocado and process again. If needed, add more olive oil to reach a smooth consistency.
  3. Finally, add lemon juice and process until combined.
  4. Set the pesto aside until you're ready to combine with the salad.
  • Category: Side

Nutrition

  • Calories: 238
  • Sugar: 4 g
  • Sodium: 226 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 5 g