Keep cool this summer with this chilled pesto pasta salad. If desired, this recipe, calling for fresh tomatoes and roasted red peppers to add vibrant color and juiciness,
can also be used for another pasta salad vegetable such as blanched broccoli or fresh bell peppers.
– 1 pound whole-wheat penne or rotini pasta – 2 cups lightly packed fresh basil leaves, plus more for garnish – ½ cup lightly packed flat-leaf parsley leave – ½ cup chopped walnuts, toasted
– ½ cup grated Parmesan cheese – 1 clove garlic, grated – 1 tablespoon lemon juice – 1 teaspoon salt – ¼ tablespoon ground pepper
– ½ cup grated Parmesan cheese – 1 clove garlic, grated – 1 tablespoon lemon juice – 1 teaspoon salt – ¼ tablespoon ground pepper
– ½ cup extra-virgin olive oil – 1 medium tomato, chopped – ½ cup chopped jarred roasted red peppers, rinsed
Bring a large pot of water to the boil and cook the pasta according to package instructions. Drain and rinse with cold water.
In a large bowl, combine the spaghetti, tomato, and peppers with the pesto; toss to coat. Top with additional basil if desired.
tip Make Ahead: Refrigerate the pesto (Step 2) for up to one day. Nutrition Added Vitamin A (25 percent of daily intake).