Pesto Pasta Salad

Pesto Pasta Salad

This twist on pasta salad makes it the perfect potluck bring to all your fall gatherings! It’s super easy to make and absolutely bursting with fresh flavors.    

98
0
0
0
0
Editor
Rating
Facebook
Shares
Tweets
Pinterest
Pins
Google+

Ingredients

  • 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
  • 1 pint cherry tomatoes, halved or quartered
  • 3 handfuls baby arugula or spinach
  • Optional: ½ cup thinly sliced Kalamata olives
  • Optional: 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
  • Optional: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
  • Freshly grated black pepper
  • Pesto
  • ½ cup pepitas (hulled pumpkin seeds)*
  • ½ cup packed fresh basil leaves
  • ½ cup packed fresh flat-leaf parsley leaves
  • ¼ cup lemon juice (about 2 lemons)
  • 1 clove garlic, roughly chopped
  • ½ teaspoon salt
  • ? cup extra-virgin olive oil

Directions

Want to see the entire recipe? Click here Published October 10, 2018.

More Appetizer Recipes:


















  
Already registered? Log in
Join the cool table...
(You can save and share your favorite recipes!)
Yes, I agree to the SavvyFork's terms of use!