Garden Pesto Pasta Salad

Lunch

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals.

Average Rating: 3.25

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10 servings.

Ingredients

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions; drain. Rinse with cold water and drain well.
2. Meanwhile, whisk together pesto, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
3. Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Nutrition Facts

1 serving: 217 calories, 11g fat (2g saturated fat), 3mg cholesterol, 339mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein.
Diabetic Exchanges:
2 fat, 1-1/2 starch.