Summer Pasta Salad
This colorful Summer Pasta Salad is the perfect way to use up garden veggies and herbs! It will be your go-to for potlucks, cookouts, BBQs, and summer holidays.
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Ingredients
Avocado Pesto
- 1/2 avocado
- 5 tablespoons grated parmesan cheese (1/4 cup + 1 tablespoon)
- 1 large garlic clove
- 1/4 cup basil leaves packed
- 2 tbsp slivered almonds
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt & pepper {to taste}
Pasta Salad
- 1 cup cherry tomatoes
- 15 asparagus stalks {half a bundle} trimmed and cut into bite-sized pieces
- 1/2 medium zucchini cut into bite-sized pieces {~1 cup}
- 1 orange pepper cut into bite-sized pieces
- 160 g uncooked bow-tie pasta about 3 cups
Instructions
Roasted Vegetables
- Pre-heat oven to 400 F.
- Toss vegetables in olive oil, season with salt and pepper.
- Roast for 20 minutes or until cooked through.
Avocado Pesto
- Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.
Assemble Pasta Salad
- While vegetables are roasting, cook pasta according to package directions. Rinse under cool water. Set aside to cool.
- Toss together the pasta and pesto. Top with roasted vegetables
Video
Nutrition
Serving: 1.5 cup (approximately, will depend on how much your veggies cook down) | Calories: 349kcal | Carbohydrates: 50.5g | Protein: 13.5g | Fat: 11.1g | Cholesterol: 4.5mg | Sodium: 116mg | Fiber: 6.6g | Sugar: 5g
Servings: 4 servings
Calories: 349kcal