Garden Pesto Pasta Salad
This garden pesto pasta salad combines fresh vegetables, spiral pasta, and a creamy homemade pesto dressing. Perfect for healthy meals, picnics, or as a cold pasta salad recipe.
Ingredients
- 3 cups uncooked spiral pasta about 9 ounces
- 1 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
- Cook the pasta according to package directions until it’s al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool completely.
- While the pasta cools, whisk together the pesto, white wine vinegar, lemon juice, salt, and pepper in a medium bowl. Gradually drizzle in the olive oil, whisking until the dressing is smooth and well combined.
- In a large mixing bowl, combine the cooled pasta, zucchini, red bell pepper, tomato, and red onion. Pour the pesto dressing over the top and toss gently to coat all the ingredients.
- Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld. Just before serving, sprinkle with Parmesan cheese for a finishing touch.