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Lilly’s Table

 
 
© Lillys-Table.com Photo of Pesto Pasta Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Pasta Salad

 

When basil is fresh for the picking, so are the tomatoes and zucchini that accompany this dish. Make it ahead and enjoy as leftovers for lunch. This is an excellent main dish, but can also be a side dish at a picnic or barbeque. This simply calls for pesto. Use our homemade version or purchase pre-made in the deli section. Try to avoid the jarred pesto as the flavor and color diminishes in jars.

Ingredients

  • ½ lb pasta, medium shells, whole wheat or brown-rice gluten free
  • 1 teaspoon salt, or more for the pasta water
  • 1 zucchini, cut into thin triangular slices
  • ½ cup pesto, homemade is best, deli-fresh store-bought can work if needed
  • 1 cup cherry tomato, or other small tomato such as grape or pear
  • 2 tablespoons pine nuts, toasted or walnuts, crumbled
  • 2 tablespoons parmesan cheese, freshly grated if possible

Serving Size: 4 People

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Preparation Instructions

Bring a large pot of water to a boil. Add in a generous scoop of salt. Add the pasta and cook according to the package directions.

Make the pesto, if not done already.

Place the zucchini in the colander you will use to strain the pasta. Dump the hot pasta on top and shake until dry.

Place the pesto, cherry tomatoes and nuts in the serving bowl. Add the pasta and zucchini. Toss to combine. It is easiest to coat the pasta with pesto when it is still hot.

Garnish with Parmesan and fresh basil sprigs. Serve hot, room-temperature or chill and serve cold.