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Garden Pesto Pasta Salad

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings


  • 3 cups uncooked spiral pasta (about 9 ounces)
  • 1/2 cup prepared pesto
  • 3 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 1 medium zucchini, halved and sliced
  • 1 medium sweet red pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup grated Parmesan cheese


  • Cook pasta according to package directions; drain. Rinse with cold water and drain well.
  • Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended.
  • Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts
1 serving: 217 calories, 11g fat (2g saturated fat), 3mg cholesterol, 339mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

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