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Pasta Vegetable Salad with Pesto Dressing
1 large clove garlic, peeled
1 cup packed basil leaves
2 tablespoons parmesan cheese or more
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 tablespoons olive oil
3 cups cooked rotini, about 2 cups uncooked corkscrew pasta
1 1/2 cups diced zucchini
1 1/2 cups cherry tomatoes
1 15 ounce can cannellini beans or other white beans, rinsed and drained
Process garlic in a food processor until minced. Add
the basil, Parmesan, salt and pepper; process until
finely minced. With food processor on, slowly pour
water and oil through food chute; process until well
blended.
Combine the rotini, zucchini, tomatoes, and beans in a
large bowl; toss well. Add the pesto mixture, tossing
gently to coat.
Serves 4.
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Pasta Vegetable Salad with Pesto Dressing
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pasta Vegetable Salad with Pesto Dressing
1 large clove garlic, peeled
1 cup packed basil leaves
2 tablespoons parmesan cheese or more
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 tablespoons olive oil
3 cups cooked rotini, about 2 cups uncooked corkscrew pasta
1 1/2 cups diced zucchini
1 1/2 cups cherry tomatoes
1 15 ounce can cannellini beans or other white beans, rinsed and drained
Process garlic in a food processor until minced. Add
the basil, Parmesan, salt and pepper; process until
finely minced. With food processor on, slowly pour
water and oil through food chute; process until well
blended.
Combine the rotini, zucchini, tomatoes, and beans in a
large bowl; toss well. Add the pesto mixture, tossing
gently to coat.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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