Vibrant Pesto Pasta Salad
Equipment
- Large pot for boiling pasta
- Mixing bowl
- Whisk or spoon
Ingredients
- 1 large bag of pesto flavored whole grain pasta
- 2 carrots chopped
- 1/2 yellow bell pepper diced
- 1/2 red bell pepper diced
- 1 small can sliced black olives
- 1/2 zucchini chopped
- 1/2 yellow squash chopped
For the Dressing:
- 1 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 cloves garlic minced
Instructions
- Cook the pesto flavored whole grain pasta according to package instructions.
- Drain and rinse the cooked pasta under cold water to cool it down.
- In a large mixing bowl, combine the cooked and cooled pasta with the chopped carrots, diced yellow bell pepper, diced red bell pepper, sliced black olives, chopped zucchini, and chopped yellow squash.
- In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, and minced garlic to make the dressing.
- Pour the desired amount of dressing over the pasta salad in the mixing bowl.
- Stir well to coat all the ingredients evenly.
- Taste the pasta salad and adjust the seasoning or dressing amount if necessary.
- Serve Vibrant Pesto Pasta Salad chilled and enjoy the burst of flavors in every bite!
Notes & Wine Advice
Store any leftovers in the refrigerator for up to 2 days.
Wine Advice:
This vibrant pasta salad pairs well with a light and crisp white wine like Pinot Grigio or a dry rosé.Nutrition values
Calories: 400 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 22 g | Sugar: 4 g