Healthy Walnut Pesto Pasta Salad: A Perfect Vegetarian Dish
Enjoy this Healthy walnut pesto pasta salad, a vibrant and easy walnut pesto pasta dish packed with fresh basil, parsley, and toasted walnuts. This cold pasta salad with pesto is a healthy, vegetarian walnut pesto pasta that’s perfect for potlucks, picnics, or light dinners.
Ingredients
- 1 pound whole-wheat penne or rotini pasta
- 2 cups lightly packed fresh basil leaves plus more for garnish
- 1/2 cup lightly packed flat-leaf parsley leaves
- 1/2 cup chopped walnuts toasted
- 1/2 cup grated Parmesan cheese
- 1 clove garlic grated
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
- 1 medium tomato chopped
- 1/2 cup chopped jarred roasted red peppers rinsed
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions, then drain it and rinse with cold water to stop the cooking process.
- While the pasta cooks, combine the basil, parsley, walnuts, Parmesan cheese, garlic, lemon juice, salt, and pepper in a food processor. Pulse the mixture until finely chopped, scraping down the sides as needed.
- With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and well combined. Taste and adjust seasoning if necessary.
- Transfer the prepared pesto to a large mixing bowl. Add the cooked pasta, chopped tomato, and roasted red peppers. Toss until the pasta is evenly coated with the pesto.
- Garnish with additional basil leaves if desired and serve immediately. You can also refrigerate the salad for up to 1 day and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To add variety, swap walnuts for almonds or pine nuts, or include grilled chicken or shrimp for extra protein.